Roasted Carrot and Turmeric Soup
Roasted Carrot and Turmeric Soup - Tender spring minis from the oven
Healthy, because
Even smarter
Nutritional values
Biotin is involved in many metabolic processes in the body. Among other things, the B vitamin, which is also found in carrots supports the formation of new hair roots and promotes healthy skin.
Daikon cress, for example, you can get in well-stocked supermarkets or health food stores. If you can't get any, you can use garden cress instead. You can easily replace the cilantro with flat-leaf parsley.
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 696 mg | (17 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 10 ozs small carrots (With green)
- 4 ozs Mini corn cobs
- 2 Tbsps olive oil
- salt
- peppers
- 2 ozs onions
- 1 garlic clove
- 7 ozs floury potatoes
- 2 tsps ground Turmeric
- 22 ozs Vegetable broth
- 3 ½ ozs Coconut milk
- cayenne pepper
- 1 pinch cinnamon
- 1 Tbsp lemon juice
- ½ bunch cilantro
- ½ oz Daikon cress (1/2 handful)
Kitchen utensils
Preparation steps
Wash carrots and rub dry, cut off the green to the base. Brush corn on the cob and carrots with 1 tablespoon oil, season with salt and pepper, place on a baking tray lined with baking paper, and cook in a preheated oven at 200 °C / 400 ˚F for approx. 20 minutes, turning once in between.
Peel and finely dice the onion and garlic. Peel, wash and chop the potatoes.
Heat remaining oil in a saucepan. Sauté onion and garlic in it over medium heat for 2 minutes. Add potatoes and sauté for 2 minutes. Sprinkle with turmeric, add broth and coconut milk, cover and cook over medium heat until tender, about 15 minutes.
Puree soup with a hand blender, season with salt, pepper, cayenne pepper, 1 pinch of cinnamon and lemon juice.
Wash coriander and cress, shake dry and pluck into small pieces. Divide turmeric soup with carrots into deep plates, put vegetables on top and sprinkle with herbs.
