Carrot Soup
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
111
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 111 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams carrots
- 2 Tbsps vegetable oil
- 1 onion
- ¾ l Vegetable broth (jarred)
- 100 milliliters lemon juice
- ½ bunch Basil
- salt
- peppers
Preparation steps
1.
Peel and finely chop onion and fry in oil with vegetable stock. Rinse carrots, cut in half lengthwise, julienne crosswise, add to broth and simmer for 10 minutes.
2.
Puree half the mixture using hand mixer, season everything with lemon juice, salt and pepper and garnish with basil leaves.
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