Vegetarian Delicacy

Creamy Thai Carrot Soup

with ginger
5
Average: 5 (2 votes)
(2 votes)
Creamy Thai Carrot Soup

Creamy Thai carrot soup - Simple vegetable meets exotic flavors!

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Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
174
calories
Calories

Healthy, because

Even smarter

Nutritional values

In this recipe, cream cheese replaces the cream. The substitute convinces with protein and calcium; the latter is the perfect building material for healthy teeth and strong bones. The fact that carrots are great for the eyes is nothing new. But did you also know that pectin is found in root vegetables? The soluble fiber is particularly good for digestion and also ensures a longer-lasting feeling of satiety.

If you like it a bit spicier, simply replace the cow's milk cream cheese with goat's cream cheese. As a basis for the soup, you can also use sweet potatoes instead of carrots or celery.

1 serving contains
(Percentage of daily recommendation)
Calorie174 kcal(8 %)
Protein7 g(7 %)
Fat10 g(9 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin K31.9 μg(53 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.3 mg(21 %)
Folate59 μg(20 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C19 mg(20 %)
Potassium624 mg(16 %)
Calcium110 mg(11 %)
Magnesium25 mg(8 %)
Iron0.7 mg(5 %)
Iodine13 μg(7 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4.9 g
Uric acid38 mg
Cholesterol26 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
4 carrots
5 ozs Celery root
1 ¼ ozs ginger
2 scallions (spring onions)
1 Tbsp olive oil
4 tsps red thai Curry powder
1 Orange
26 ozs Vegetable broth
5 ozs cream cheese
1 ½ Tbsps lemon juice
salt
2 Tbsps milk (whole)
How healthy are the main ingredients?
cream cheesegingerolive oilcarrotOrangesalt
Preparation

Kitchen utensils

1 Immersion blender

Preparation steps

1.

Peel carrots, celery and ginger and cut everything into small pieces. Clean the spring onions, wash and cut into fine rings; set aside a few green onion rings for garnish.

2.

Heat oil in a saucepan. Add carrots, celery, ginger and spring onion and sauté over medium heat for 2 minutes. Then mix in 3 tsp curry powder.

3.

Halve the orange and squeeze out the juice. Add broth and orange juice to vegetables and simmer on low heat for about 15 minutes.

4.

Finely puree soup and stir in cream cheese. Season to taste with lemon juice and salt and divide among bowls.

5.

Heat milk over low heat and froth with a milk frother. drizzle the cream of carrot soup with milk foam, sprinkle with a little curry powder and garnish with spring onion rings set aside.