Orange and Carrot Soup
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
415
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 865 mg | (22 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 2 centimeters fresh ginger
- 500 grams carrots
- 3 Oranges
- 2 Tbsps vegetable oil
- 1 tsp Curry powder
- 500 milliliters Vegetable broth
- 3 slices white bread
- 1 garlic clove
- 30 grams butter
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp freshly cut scallions
- 2 Tbsps Coconut flakes (for garnishing)
Preparation steps
1.
Peel onion and dice. Peel ginger and grate. Peel carrots and cut into bite-sized pieces. Squeeze out juice of two oranges, grate zest from the third orange and cut out orange segments carefully.
2.
Heat oil and saute onion until translucent. Add carrots, ginger and curry powder, saute briefly. Add broth and orange juice and simmer on medium heat for 20-25 minutes or until carrots are soft.
3.
Cut bread into small cubes. Heat butter in a pan and saute bread cubes and chopped garlic until golden brown. Remove, drain on paper towels and sprinkle with salt.
4.
Add cream to the soup and puree. Season with salt and pepper and pour into preheated soup bowls. Garnish with orange segments, croutons, chives and coconut shavings. Serve.
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