Creamy Carrot Soup
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
308
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 5.72 g | (6 %) | ||
| Fat | 24.58 g | (21 %) | ||
| Carbohydrates | 18.06 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.01 g | (13 %) |
more nutritional values
| Vitamin A | 1,926.63 mg | (240,829 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.63 mg | (5 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.48 mg | (12 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 20.71 μg | (7 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 2.03 μg | (5 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 11.52 mg | (12 %) | ||
| Potassium | 215.2 mg | (5 %) | ||
| Calcium | 106.77 mg | (11 %) | ||
| Magnesium | 52.52 mg | (18 %) | ||
| Iron | 0.74 mg | (5 %) | ||
| Iodine | 8.75 μg | (4 %) | ||
| Zinc | 0.81 mg | (10 %) | ||
| Saturated fatty acids | 13.88 g | |||
| Cholesterol | 73.13 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams carrots
- 1 onion
- 700 milliliters water
- 2 Tbsps Vegetable broth
- 1 Tbsp butter
- 200 grams Whipped cream
- 2 stalks Celery
- 4 Tbsps Sour cream
- 30 grams Pumpkin seed
- cayenne pepper
- salt (and sugar)
Preparation steps
1.
Peel onion and chop finely. Heat butter in a sauce and saute until soft. Peel carrots and chop, add to onions and saute briefly. Add water and cream to the pan.
2.
Add vegetable broth cube and simmer until carrots are soft. Puree soup and season with salt, cayenne pepper and sugar. Rinse celery and cut into cubes, add to the soup and bring to a boil.
3.
Pour soup into soup bowls, top with a dollop of creme fraiche and sprinkle with a pinch of cayenne pepper and pumpkin seeds. Serve.
