Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (35)
Carrot Ginger Soup (served cold or hot)
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 23%
CARBS 34G47% OF CAL
8G FIBER15G SUGAR11G OTHER
FAT 13G41% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Velvety smooth carrot and ginger soup brightened with orange zest and yogurt. Serve hot in winter or chilled in summer.
mainamericansoup🌀 blender🍲 stockpotgluten freevegetarian
View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons butter
- 1.5 pounds carrots (peeled and sliced)
- 1 yellow onion (diced)
- kosher salt (to taste)
- 1 tablespoon fresh ginger (minced (about a 1" piece))
- 1/2 teaspoon orange zest (from about 1 orange)
- 4 cups chicken stock/broth (or vegetable stock, or water, or a combo)
- plain yogurt, fresh basil, green onions and/or other herbs (for garnish (optional))
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 23%
CARBS 34G47% OF CAL
8G FIBER15G SUGAR11G OTHER
FAT 13G41% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 832mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 869mg
- Calcium
- 117mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 832MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.