Carrot Soup
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams carrots
- 2 Parsnips
- 2 Tbsps butter
- 1 tsp ginger (freshly grated)
- ½ scallion
- salt
- freshly ground pepper
- cilantro (ground)
- Nutmeg (freshly grated)
- ¼ tsp cayenne pepper
- 8 Tbsps Whipped cream
- 2 Tbsps chopped Pistachio
Preparation steps
1.
Rinse, peel and dice the carrots and parsley roots. Sauté in some butter and then pour in 600 ml of water (approximately 2 1/2 cups). Boil for about 20 minutes.
2.
Rinse the scallions and cut the white and light green section into rings. Sauté in some butter, along with the ginger, and then set aside.
3.
Purée the soup and season with salt, pepper, coriander, nutmeg and cayenne pepper. Stir in the scallions and ginger and simmer for about 5 minutes.
Stir the cream slightly and pull into the soup. Serve garnished with pistachios.
