Creamy Sweet Potato and Carrot Soup with Ginger
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
403
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 805 mg | (20 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 23.2 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Sweet potato
- 300 grams carrots
- 40 grams ginger
- 2 Tbsps butter
- 1 Tbsp sugar
- 400 milliliters Coconut milk (canned)
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Peel sweet potatoes and carrots. Cut sweet potatoes into small cubes, cut carrots into thin slices. Peel ginger and chop finely. Heat butter in a pot and saute carrots, sweet potatoes and ginger for a few minutes. Sprinkle with sugar and let caramelize slightly. Remove 4 tablespoons of coconut milk and set aside for garnishing, add the rest to the pan together with broth. Simmer, covered, for about 25 minutes or until vegetables are soft.
2.
Puree soup finely and season with salt, pepper and nutmeg. Pour soup into 4 bowls and top each bowl with 1 tablespoon of coconut milk. Serve.
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