Orange-Carrot Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 58 μg | (97 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,168 mg | (29 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 1 stalk Leeks (only the white and light green parts)
- 600 grams carrots
- 100 grams starchy potatoes
- 2 Oranges
- 2 Tbsps Canola oil
- 2 Oranges
- 600 milliliters Vegetable broth
- salt
- peppers (freshly ground)
- 1 tsp lemon juice
- 100 grams Crème fraiche
Preparation steps
Rinse, trim and thinly slice the leeks. Peel the carrots, and cut into slices. Peel the potato and finely dice. Rinse the oranges and pat dry. Zest the peel of 1 orange and squeeze the juice from both.
The leeks and potatoes sauté colorless in hot oil in a pot. The carrot sauté briefly. Deglaze with the fruit juice and the broth and add the abrasion. quietly leave soft simmer about 20 minutes. Remove from the heat and mash finely with a blender.
Bring the soup to a boil, add broth or reduce if necessary. Season with salt and pepper. Remove from the heat, add 2-3 tablespoons of crème fraîche, and mix thoroughly. Divide into bowls and top each soup with a dab of the remaining crème fraîche.
Garnish to taste with carrot strips. Serve with a fresh baguette.
