Naturally Ella · by Erin Alderson★ 4.8
Curried Carrot Soup
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 30%
CARBS 51G45% OF CAL
12G FIBER0G ADDED11G INTRINSIC29G OTHER11G TOTAL SUGAR
FAT 23G46% OF CAL
14G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy carrot soup with curry powder and red lentils for protein. Aromatic, vegan, and gluten-free in just 30 minutes.
mainsoup🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon olive oil
- 1/4 cup scallions (diced)
- 2 cups carrots (diced (about 4 to 5 large carrots))
- 1/2 cup dried red lentils
- 2 teaspoons curry powder (see note)
- 1 teaspoon fresh ginger (minced)
- 3 cups veggie broth
- 1/2 cup coconut milk
- 1/4 teaspoon salt (to taste)
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 30%
CARBS 51G45% OF CAL
12G FIBER0G ADDED11G INTRINSIC29G OTHER11G TOTAL SUGAR
FAT 23G46% OF CAL
14G SAT9G 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
- 5m
- Cook
- 25m
- Sodium
- 1392mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 936mg
- Calcium
- 97mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1392MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.