Creamy Thai Curry Carrot Soup
Creamy Thai Curry carrot soup - Simple vegetable meets exotic flavors!
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.
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 11 g |
Ingredients
- 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)
Kitchen utensils
Preparation steps
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.
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.
Halve the orange and squeeze out the juice. Add broth and orange juice to vegetables and simmer on low heat for about 15 minutes.
Finely puree soup and stir in cream cheese. Season to taste with lemon juice and salt and divide among bowls.
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.
