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Creamy Carrot Soup with Salmon

Creamy Carrot Soup with Salmon

15 min., ready in 40 min.
Time:
410
calories
Calories:
Health Score:
89 / 100
Ingredientsfor  
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
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.

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 %)
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