Curry Soup with Carrots
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
177
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 615 mg | (15 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams carrots
- 1 onion
- 2 garlic cloves
- 15 grams ginger
- 1 small chili pepper
- 3 Tbsps Ghee
- 1 Tbsp Indian Curry powder
- ground cilantro
- ground Anise seed
- 1 tsp sugar
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps Lime juice
- cilantro (for garnish)
Preparation steps
1.
Peel the carrots and finely dice. Peel the onion, garlic and the ginger and finely chop. Rinse the chile, remove the seeds, if desired and also chop. Heat the ghee in a saucepan and sauté the onion, garlic, ginger and chile. Sprinkle with the curry powder and a pinch of coriander and anise and let cook for 2-3 minutes until light brown.
2.
Then add the carrots, sprinkle with sugar and let caramelize slightly. Pour in the broth, cover and simmer gently about 20 minutes. Then puree and add broth as needed. Season with salt, pepper and lime juice to taste and spoon into bowls. Top with freshly ground pepper and serve garnished with fresh cilantro.
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