Carrot Ginger Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, bright carrot-ginger soup made in just 30 minutes. Light, healthy, and full of vegetable goodness with warming spice, this weeknight-friendly soup is easily adaptable.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 350 grams carrot (or 3 medium to large juicy red carrots)
- 8 grams ginger (or 1 tablespoon chopped ginger)
- 60 grams onion (or ⅓ cup chopped onions)
- 2 cups water (or Vegetable Stock, add as required)
- salt ( as required)
- ¼ teaspoon ground black pepper (or crushed black pepper, add as required)
- 1 tablespoon olive oil (- you can also use butter)
- 1 to 2 tablespoons chopped fresh herbs (- like parsley, coriander, mint, dill leaves, chives or thyme for garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 472mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 416mg
- Calcium
- 49mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 472MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.