Running on Real Food · by Deryn Macey★ 4.9 (35)
Coconut Ginger Carrot Soup
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 7%
CARBS 23G40% OF CAL
7G FIBER11G SUGAR5G OTHER
FAT 15G60% OF CAL
11G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant spiced soup of roasted carrots, coconut milk, and ginger served smooth and creamy. Ready in 30 minutes with warm, aromatic flavor.
mainamericansoup🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tsp olive oil or water
- 1 medium white onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp fresh ginger (minced)
- 1 tsp cumin
- 1 tsp coriander
- 5 cups peeled and chopped carrots (approx. 7 large carrots)
- 3 cups vegetable broth
- 1 cup canned full-fat coconut milk
- salt and pepper (as needed)
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 7%
CARBS 23G40% OF CAL
7G FIBER11G SUGAR5G OTHER
FAT 15G60% OF CAL
11G 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
- 25m
- Sodium
- 826mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 648mg
- Calcium
- 75mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 826MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.