Cold Carrot Soup
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
12 h. 30 min.
Preparation
Calories:
179
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 179 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams fresh carrots
- 1 walnut sized pc ginger
- 1 garlic clove (peeled)
- olive oil
- 500 milliliters vegetable stock
- juice of lemons
- salt
- freshly ground peppers
- 4 Tbsps Sour cream
- parsley (for garnish)
Preparation steps
1.
Peel carrots and cut into pieces. Put in a saucepan with the vegetable stock and bring to a boil. Cover and cook over medium heat about 15 minutes, until soft. Drain and put some of the cooking liquid aside. Allow the carrots to cool. Peel ginger and chop. Puree carrots with ginger and garlic, 2 tablespoons olive oil and 4-5 tablespoons of the cooking liquid. Chill overnight in the refrigerator.
2.
Before serving season with lemon juice, salt and pepper. Ladle into soup bowls. Dollop with sour cream, garnish with parsley leaves and serve cold.
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