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Creamy Carrot Soup
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 50 mins
Calories:
180
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| 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 | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 pc fresh ginger (about 2 cm)
- 200 grams starchy potatoes
- 500 grams carrots
- 2 Tbsps Canola oil
- 200 milliliters Orange juice
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- ½ tsp ground cilantro
- ½ tsp ground Cumin
- 50 grams Sour cream
- 1 Tbsp freshly chopped cilantro
- 1 tsp lemon juice
Preparation steps
1.
Peel and coarsely chop the onion, garlic, ginger, potatoes and carrots. Heat oil in a saucepan and sauté vegetables 2-3 minutes. Add orange juice and broth. Season with salt, pepper, coriander and cumin and simmer until vegetables are soft, about 25 minutes.
2.
Puree soup with an immersion blender. Add additional broth as needed to thin soup consistency. If too thick, continue cooking soup until reduced. Stir in sour cream and cilantro and season with salt, lemon juice and pepper. Ladle soup into bowls.
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