Tomato Soup with Carrots
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
149
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tomatoes
- 2 onions
- 4 carrots
- 2 Tbsps olive oil
- 400 milliliters Vegetable broth
- 1 Tbsp Tomato paste
- 2 Tbsps Crème fraiche
- salt
- cayenne pepper
- splash lemon juice
- sugar
- Basil
Preparation steps
1.
Blanch tomatoes in boiling water, peel, remove the stems and cut into cubes. Peel onions and carrots and dice.
2.
Sauté onions and carrots in a saucepan in hot oil until soft, stir in tomato paste and pour in broth. Add tomatoes, cover and simmer over low heat about 20 minutes. Then puree, stir in creme fraiche and season with salt, lemon juice, sugar and cayenne pepper. Place in bowls and serve garnished with basil leaves.
