Creamy Carrot Soup
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams carrots
- 1 red chili pepper
- 2 Tbsps olive oil
- ¾ l Vegetable broth (jarred)
- 150 grams Crème fraiche
- ½ bunch Basil
- 8 Tbsps olive oil
- salt (and pepper)
Preparation steps
1.
Rinse and trim the carrots. Remove the ends and thinly slice. Rinse and halve the chili. Remove the seeds and finely dice. Heat the oil in a pan. Add the vegetables, sauté briefly, then deglaze with the broth. Simmer over low heat for 25 minutes.
2.
Cool the soup slightly, then puree with an immersion blender. Mix in the crème fraîche, and season to taste with salt and pepper. Remove the basil leaves from the stems. Rinse the basil, and pat dry. Heat the oil in a pan, and fry the basil. Remove the leaves from the oil. Garnish the soup with the basil leaves, and serve.
