Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (4)
Carrot Soup
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 9%
CARBS 32G54% OF CAL
9G FIBER1G ADDED14G INTRINSIC8G OTHER15G TOTAL SUGAR
FAT 12G46% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy carrot and ginger soup made with just six ingredients including coconut milk. Smooth and comforting, good as a lunch, dinner, or first course.
mainamericansoup🌀 blender🫕 dutch oven🍲 stockpotgluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons butter (or olive oil)
- 1 large yellow onion (chopped)
- 2 pounds carrots (peeled and sliced ⅛ inch thick, about 10 medium/large)
- 4 cups low sodium vegetable broth
- 2 tablespoons finely chopped peeled fresh ginger
- ½ cup full fat coconut milk (can substitute half and half or heavy cream)
- salt and pepper
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 9%
CARBS 32G54% OF CAL
9G FIBER1G ADDED14G INTRINSIC8G OTHER15G TOTAL SUGAR
FAT 12G46% OF CAL
7G SAT5G 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
- 25m
- Sodium
- 575mg
- Total sugar
- 15g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 874mg
- Calcium
- 104mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 575MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.