Quick carrot soup
Thanks to the pungent substances from Ginger the circulation and fat burning are stimulated. With a lot of zinc equip us the small sesame seeds provide us with a lot of zinc. This guarantees rapid cell repair and promotes wound healing. Beta-carotene from the carrot acts as a natural sunscreen and gives a soft tanned complexion.
To make a vegan version of quick carrot soup, you can swap out the yogurt with soy yogurt or another plant-based alternative of your choice.
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 oz ginger roots
- 8 carrots (4 ounces)
- 2 Tbsps olive oil
- ½ tsp Curry powder
- 28 ozs Vegetable broth
- salt
- peppers
- 5 ozs Yogurt (low-fat)
- 2 tsps sesame (white and black)
- 1 handful Cress
Preparation steps
Peel and chop the ginger. Clean carrots, wash and cut into small cubes. Heat oil in a pot. Steam vegetables and curry powder in it over medium heat for 5 minutes.
Pour in broth and simmer everything for about 15 minutes at low heat. Then finely puree soup with a hand blender and season with salt and pepper.
Divide quick carrot soup into 4 bowls or deep plates. Mix yogurt with 1 pinch of salt until smooth and stir 1/4 of it decoratively into each soup. Sprinkle with sesame seeds and cress.