Belly Full · by Amy Flanigan★ 5.0 (4)
Carrot Soup
NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 8%
CARBS 20G42% OF CAL
4G FIBER2G ADDED5G INTRINSIC9G OTHER7G TOTAL SUGAR
FAT 12G56% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, velvety carrot soup enriched with cream and potato, seasoned with warming ginger and curry powder. A smooth, satisfying bowl that's both comforting and robustly flavored.
mainamericansoup🌀 blender🫕 dutch ovengluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tbsp butter
- 2 ½ cups peeled and sliced carrots ((about 5 medium carrots))
- 1 large russet potato ((peeled and cubed))
- 1 cup chopped onion
- 1 stalk celery ((chopped))
- 2 cloves garlic ((minced))
- 3 cups low-sodium vegetable broth
- 1 tbsp brown sugar
- 1 tsp ground ginger ((or adjust to your liking))
- ¼ tsp dried thyme
- ½ cup heavy whipping cream
- 1 tsp curry powder
- 1 tsp coarse salt
- 1/8 tsp ground black pepper
- fresh thyme ((for garnish))
At a glance
PER SERVING · TIME 60M
CAL 10%·PRO 8%
CARBS 20G42% OF CAL
4G FIBER2G ADDED5G INTRINSIC9G OTHER7G TOTAL SUGAR
FAT 12G56% OF CAL
5G SAT7G 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
- 15m
- Cook
- 30m
- Sodium
- 525mg
- Total sugar
- 7g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 458mg
- Calcium
- 68mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 525MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.