Ginger Carrot Soup with Peppered Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 600 cal. | (29 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 300 grams carrots
- 2 onions
- 100 grams ginger (fresh)
- 4 Tbsps butter
- 2 tsps sugar
- salt
- 100 milliliters white Port wine (or sweet white wine)
- 500 milliliters Vegetable broth
- 100 milliliters milk
- 300 grams Whipped cream
- 50 grams pickled ginger (Asian)
- freshly ground peppers
- 200 grams Salmon (very fresh, skinless)
- peppercorns
- 2 Tbsps vegetable oil
Preparation steps
Peel and chop the carrots, onions and ginger. Melt the butter in a saucepan, add the carrots, onions and ginger, sprinkle with the sugar and 1 teaspoon salt and saute until tender. Deglaze with the port wine, add the broth and simmer until the carrots are tender, about 20 minutes.
Pour 200 grams (approximately 7 ounces) of cream and 100 ml (approximately 3 1/2 ounces) of milk into the pan and bring to a boil. Working in batches if necessary puree the soup with the pickled ginger in a blender and strain through a fine-meshed sieve. Season with salt and pepper and keep warm.
Cut the salmon into very thin, long slices and roll them up to resemble 4 small roses. Sprinkle with pink and black pepper. Heat the oil in a pan and saute the salmon, seasoned side down over high heat until just cooked through.
In a mixing bowl, whip the remaining cream until stiff peaks form and just before serving, fold it into the soup.
Spoon into shallow bowls and top with the salmon.
