Carrot Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, aromatic soup of roasted carrots and aromatics spiked with curry spices and coconut milk. It's naturally vegetarian and can easily be made vegan, with a warm comfort-food flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons coconut oil
- 2 tablespoons unsalted butter
- 1/2 cup finely minced shallot
- 1 cup finely diced yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon yellow curry powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon red curry paste (see note 1)
- 3-1/2 cups chopped baby carrots
- 6 cups vegetable stock
- 1 (13.5-ounce) can coconut milk (see note 2)
- Pumpkin seeds (optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 915mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 486mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 915MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.