Carrot and Ginger Soup
Carrot and Ginger Soup - A classic that is spiced up by pleasant sharpness.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 13 mg |
Ingredients
- Ingredients
- 1 shallot
- 1 pc ginger (30 grams)
- 1 red chili pepper
- 4 carrots
- 1 floury potato
- 1 Tbsp butter (15 grams)
- salt
- 2 Oganic oranges
- 600 milliliters Vegetable broth
- 4 stalks cilantro
- 2 Tbsps Sour cream (40 grams)
- peppers
Preparation steps
Peel and finely chop the shallot. Peel and finely grate the ginger. Rinse and chop the chile. Peel the carrots and potato. Cut into small pieces.
Heat the butter. Saute the shallot over medium heat. Add the ginger and half the chile and saute. Add the carrots and potato. Season with salt, cover and simmer over low heat for 10 minutes.
Rinse the oranges with hot water, pat dry, peel, zest and squeeze the juice.
Add the vegetable broth and orange zest to the vegetables. Simmer for another 10 minutes.
Rinse the cilantro, shake dry and pluck the leaves.
Finely puree the soup. Add the orange juice and sour cream. Season with salt and pepper. Serve garnished with the cilantro and remaining chile.
