Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Carrot-Ginger Soup With Curry & Coconut Milk
NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 15%
CARBS 45G31% OF CAL
14G FIBER0G ADDED0G INTRINSIC10G OTHER21G TOTAL SUGAR
FAT 47G71% OF CAL
30G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant carrot soup with curry, coconut milk, ginger, and spices. A warming, plant-based main that's creamy and flavorful.
mainindiansoup🌀 blender⚙️ food processor🍪 sheet pan🍲 stockpot🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1.5-1.75 pounds carrots, washed well and unpeeled*, see notes above
- 3 tablespoon olive oil, divided
- 2 teaspoons kosher salt, plus more to taste, divided
- freshly cracked black pepper to taste
- 2 small onions, finely diced to yield 2 cups
- 4-5 stalks celery, finely diced to yield a heaping cup
- a small knob ginger, peeled, and minced to yield 2 tablespoons
- 1 tablespoon coriander seed or ground coriander
- 1 tablespoon curry powder, such as Madras
- 1/2 teaspoon turmeric
- 1 can unsweetened coconut milk
At a glance
PER SERVING · TIME 45M
CAL 30%·PRO 15%
CARBS 45G31% OF CAL
14G FIBER0G ADDED0G INTRINSIC10G OTHER21G TOTAL SUGAR
FAT 47G71% OF CAL
30G SAT16G 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
- 20m
- Cook
- 25m
- Sodium
- 1295mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1515mg
- Calcium
- 178mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.