Creamy Carrot Soup with Salmon
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
410
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,169 mg | (29 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams carrots
- 1 onion
- 2 centimeters ginger
- 1 garlic clove
- 2 Tbsps sunflower oil
- 1 tsp Turmeric
- 750 milliliters Vegetable broth
- 100 milliliters Orange juice
- 150 grams Créme legére
- salt
- peppers (freshly ground)
- 500 grams Salmon
- Chervil (for garnish)
Preparation steps
1.
Peel the carrots, and cut into slices. Peel the onion and chop. Peel the ginger and garlic, and mince. Sauté for 1-2 minutes in 1 tablespoon of oil. Add the turmeric, sauté briefly,, then add in the broth and the juice. Simmer softly for 15 minutes, stirring occasionally.
2.
Puree the soup, and stir in the cream. Reduce to your desired consistency, or add a little broth if too thick. Season with salt and pepper.
3.
Heat the remaining oil in a non-stick pan. Rinse the salmon, pat dry and cut into bite-size pieces. Season with salt and pepper and sauté until golden brown, 2-3 minutes per side.
4.
Divide the soup into bowls, place the salmon on top and serve garnished with chervil.
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