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EatSmarter exclusive recipe

Ginger Soup

with Shrimp, Carrot and Butternut Squash
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Ginger Soup

Ginger Soup - An exotic appetizer that delivers with delicious flavors

Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
214
calories
Calories
0
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Ingredients

for
2
servings
1 piece
fresh Ginger root (about 30 grams)
1
1
small Onion
¼
Butternut squash (about 125 grams)
1
Carrot (about 100 grams)
1 tablespoon
1 teaspoon
1 ¾ cups
Chicken broth (or vegetable broth)
4
Shrimp (without head and shell, each approximately 40 grams)
½ cup
3 sprigs
Preparation

Kitchen utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler

Preparation steps

1.
Ginger Soup preparation step 1

Peel and finely chop the ginger, garlic and onion.

2.
Ginger Soup preparation step 2

Peel the squash and carrot and cut into very thin strips.

3.
Ginger Soup preparation step 3

Heat oil in a pot and sauté the onion, garlic and ginger until transparent, about 1 minute.

4.
Ginger Soup preparation step 4

Sprinkle with the curry powder. Stir in broth, bring to a boil and simmer over low heat for 10 minutes. Puree to desired consistency.

5.
Ginger Soup preparation step 5

Add the carrot and squash and cook for another 8-10 minutes.

6.
Ginger Soup preparation step 6

In the meantime, rinse shrimp and season with salt. Add coconut milk and shrimp to the ginger soup and cook for another 3 minutes.

7.
Ginger Soup preparation step 7

Rinse the basil, shake dry, pluck leaves and cut into very thin strips. Pour ginger soup into bowls and serve sprinkled with basil.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie214 kcal(10 %)
Protein19 g(19 %)
Fat11 g(9 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.4 μg(2 %)
Vitamin E4.7 mg(39 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.2 mg(14 %)
Folate19 μg(6 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C11 mg(12 %)
Potassium508 mg(13 %)
Calcium106 mg(11 %)
Magnesium60 mg(20 %)
Iron3.2 mg(21 %)
Iodine114 μg(57 %)
Zinc2.4 mg(30 %)
Saturated fatty acids4.4 g
Uric acid76 mg
Cholesterol122 mg
Development of this recipe:
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