Chilled Carrot Ginger Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
127
calories
Calories
Healthy, because
Even smarter
Nutritional values
Carrots are packed with vitamin A and and the mineral biotin, while ginger is packed with valuable vitamins from the B group.
Add a drizzle of yogurt to this soup just before serving for a pretty, delicious garnish that will add a touch of creaminess.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 587 mg | (15 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 1 onion
- 21 ozs carrots
- 1 Tbsp freshly grated ginger
- 1 Tbsp butter
- 2 tsps sugar
- 34 ozs Vegetable broth
- 5 ozs Whipped cream
- salt
- freshly ground peppers
- juice of 1 Limes
- To garnish
- cilantro
Preparation steps
1.
For the soup: Peel the onion and dice. Peel the carrots and cut into slices.
2.
Sweat the onion in the butter in a saucepan until translucent. Add the carrots, ginger and sugar and sauté until the carrots are softened slightly. Add the vegetable stock and simmer for about 15 minutes. Let cool.
3.
Purée the soup and strain through a sieve. Stir in the sour cream and season with salt, pepper and lime juice. Chill until ready to serve.
4.
Serve sprinkled with cilantro leaves.
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