Naturally Ella · by Erin Alderson
Coconut Curry Carrot Soup
NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 17%
CARBS 36G30% OF CAL
11G FIBER0G ADDED18G INTRINSIC8G OTHER18G TOTAL SUGAR
FAT 37G69% OF CAL
24G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, aromatic curry-spiced carrot soup blended smooth and finished with cilantro and lemon. A warming, vegetarian-friendly lunch or dinner soup.
mainsoup🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 large onion (minced)
- 1 red bell pepper (minced)
- 1 thumb ginger (peeled and minced)
- 2 cloves garlic (peeled and minced)
- 2 pounds carrots (peeled and chopped (see note))
- 1 15 oz can (full-fat coconut milk)
- 1 tablespoon Curry Powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 to 2 cups broth (for thinning)
- ½ cup cilantro
- Zest from ½ Lemon
- Pinch of Salt
- ¼ cup toasted pepitas
- Olive oil (optional)
At a glance
PER SERVING · TIME 55M
CAL 24%·PRO 17%
CARBS 36G30% OF CAL
11G FIBER0G ADDED18G INTRINSIC8G OTHER18G TOTAL SUGAR
FAT 37G69% OF CAL
24G SAT13G 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
- 40m
- Sodium
- 901mg
- Total sugar
- 18g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1260mg
- Calcium
- 127mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 901MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.