Smooth Carrot Veloute
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
175
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 unwaxed Oranges (zest grated from one)
- 2 Tbsps butter
- 1 shallot (diced)
- 2 ⅔ cups carrots (peeled and diced)
- ⅔ cup floury potatoes (peeled and diced)
- 3 cups vegetable stock
- 1 Tbsp Curry powder
- parsley (to garnish)
Preparation steps
1.
Segment both oranges and chop the flesh. Retain the juice.
2.
Melt the butter in a saucepan and fry the shallot. Add the carrots and potatoes, fry for a few minutes then add the stock.
3.
Add the orange flesh and juice and simmer on a medium heat for around 20 min. Puree with a hand blender and season with salt, ground black pepper and the curry. If necessary add some more stock or allow the soup to reduce a little.
4.
Transfer to bowls and serve garnished with the orange zest and the parsley.
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