Carrot Soup with Coconut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 818 mg | (20 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 400 grams carrots
- 150 grams Parsnips
- 2 Tbsps butter
- 1 Tbsp sugar
- 1 tsp freshly grated ginger
- 1 tsp Turmeric
- 600 milliliters Vegetable broth
- 100 milliliters Orange juice
- 150 milliliters Coconut milk
- salt
- freshly ground peppers
- 60 grams Shredded coconut
Preparation steps
Peel the carrots and parsnip and dice. Sauté in a saucepan together 1-2 minutes in hot butter. Sprinkle with sugar and let caramelize. Add the ginger and turmeric, sauté briefly, then pour in the broth and the juice. Quietly let simmer for about 25 minutes, stirring occasionally.
Remove the thickest portion from the coconut milk and set aside. Stir in the remaining coconut milk, puree the soup and let simmer still somewhat or add broth, depending on the desired consistency. Season with salt and pepper.
Toast the shredded coconut in a dry pan until light brown.
Pour the soup in bowls and dollop each with about 1 tablespoon thick coconut milk. Pull milk around with a stick to make an attractive design and serve garnished with the coconut shreds.
