Orange and Carrot Soup
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
387
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 4.95 g | (5 %) | ||
| Fat | 21.41 g | (18 %) | ||
| Carbohydrates | 37.94 g | (25 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 6.84 g | (23 %) |
more nutritional values
| Vitamin A | 2,377.2 mg | (297,150 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.02 mg | (9 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 46.44 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.31 μg | (10 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 68.03 mg | (72 %) | ||
| Potassium | 372.87 mg | (9 %) | ||
| Calcium | 129.3 mg | (13 %) | ||
| Magnesium | 25.94 mg | (9 %) | ||
| Iron | 0.41 mg | (3 %) | ||
| Iodine | 9.5 μg | (5 %) | ||
| Zinc | 0.39 mg | (5 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Cholesterol | 70.76 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Oganic oranges
- 500 grams carrots
- 2 onions
- 2 Tbsps butter
- 2 tsps sugar
- 200 milliliters dry white wine
- 400 milliliters Vegetable broth (Instant)
- juice of three Organic orange
- 200 grams Whipped cream
- 1 tsp Horseradish cream (jarred)
- salt
- freshly ground peppers
- thin Beets (for garnish)
Preparation steps
1.
Peel the oranges with a sharp knife, making sure that all of the bitter white pith is removed. Cut into quarters, and then into slices. Peel and thinly slice the carrots.
2.
Peel and finely dice the onion. Heat the butter in a saucepan, add the butter, and stir until dissolved. Mix in the carrots and onions and cook for 2-3 minutes, stirring constantly. Mix in the oranges, orange juice, wine, and the broth. Bring to a boil, reduce the heat, and simmer for 30 minutes. Puree the soup, add the cream, and bring to a boil. Season to taste with the horseradish, salt, and pepper.
3.
Garnished with the sliced beets, and serve.
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