Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (615)
Carrot Soup Recipe with Ginger
NUTRITION · PER SERVING56M COOK
CAL 6%·PRO 5%
CARBS 20G63% OF CAL
5G FIBER9G SUGAR5G OTHER
FAT 5G35% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy carrot and ginger soup made entirely vegan with no dairy or nuts. Warming and lightly spiced.
mainamericansoup🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion (chopped)
- ½ teaspoon sea salt
- 3 garlic cloves (smashed)
- 1 pound carrots (roughly chopped)
- 1 teaspoon grated fresh ginger
- 1 tablespoon apple cider vinegar
- 3 cups vegetable broth
- Freshly ground black pepper
- 1 teaspoon maple syrup (optional)
- Coconut milk (for garnish, optional)
At a glance
PER SERVING · TIME 56M
CAL 6%·PRO 5%
CARBS 20G63% OF CAL
5G FIBER9G SUGAR5G OTHER
FAT 5G35% OF CAL
1G SAT4G 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
- 46m
- Sodium
- 760mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 578mg
- Calcium
- 61mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 760MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.