Creamy Carrot Soup
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
194
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 32.4 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 pc fresh ginger (about 1.5 cm)
- 200 grams starchy potatoes
- 500 grams carrots
- 2 Tbsps Canola oil
- 200 milliliters Orange juice
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- 80 grams Sour cream
- 1 Tbsp freshly chopped parsley
- 1 tsp lemon juice
Preparation steps
1.
Peel and trim the onion, garlic, ginger, potatoes, and carrots. Coarsely chop all of the peeled vegetables. Heat the oil in a saucepan and sauté the vegetables for 2-3 minutes. Add the juice and the broth to the pan, then season to taste with salt and pepper. Simmer the mixture for 25 minutes, until soft.
2.
Puree the soup with an immersion blender. If the soup is too thick, thin with a little broth. Likewise if the soup is too thin, simmer until the desired consistency has been reached. Mix in the parsley and sour cream, and stir until combined. Season to taste with salt, pepper, and lemon juice. Pour the soup into bowls, and serve.
