Creamy Carrot Soup with Salmon

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Creamy Carrot Soup with Salmon
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
410
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie410 cal.(20 %)
Protein28 g(29 %)
Fat26 g(22 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A2.5 mg(313 %)
Vitamin D4.8 μg(24 %)
Vitamin E7 mg(58 %)
Vitamin K22.9 μg(38 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin17.1 mg(143 %)
Vitamin B₆1 mg(71 %)
Folate102 μg(34 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C17 mg(18 %)
Potassium1,169 mg(29 %)
Calcium93 mg(9 %)
Magnesium59 mg(20 %)
Iron1 mg(7 %)
Iodine13 μg(7 %)
Zinc0.6 mg(8 %)
Saturated fatty acids7.9 g
Uric acid37 mg
Cholesterol91 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
600 grams carrots
1 onion
2 centimeters ginger
1 garlic clove
2 Tbsps sunflower oil
1 tsp Turmeric
750 milliliters Vegetable broth
100 milliliters Orange juice
150 grams Créme legére
salt
peppers (freshly ground)
500 grams Salmon
Chervil (for garnish)
How healthy are the main ingredients?
carrotSalmonOrange juicegingeroniongarlic clove

Preparation steps

1.

Peel the carrots, and cut into slices. Peel the onion and chop. Peel the ginger and garlic, and mince. Sauté for 1-2 minutes in 1 tablespoon of oil. Add the turmeric, sauté briefly,, then add in the broth and the juice. Simmer softly for 15 minutes, stirring occasionally.

2.

Puree the soup, and stir in the cream. Reduce to your desired consistency, or add a little broth if too thick. Season with salt and pepper.

3.

Heat the remaining oil in a non-stick pan. Rinse the salmon, pat dry and cut into bite-size pieces. Season with salt and pepper and sauté until golden brown, 2-3 minutes per side. 

4.

Divide the soup into bowls, place the salmon on top and serve garnished with chervil.

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