Jessica in the Kitchen · by Jessica Hylton★ 5.0 (31)
Roasted Carrot Ginger Soup
NUTRITION · PER SERVING45M COOK
CAL 33%·PRO 25%
CARBS 102G62% OF CAL
31G FIBER50G SUGAR21G OTHER
FAT 27G37% OF CAL
20G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy soup of roasted carrots blended with coconut milk, ginger, and Indian spices like garam masala and turmeric. Warm and aromatic with bright ginger notes and a hint of heat from chile.
mainindiansoup🍪 sheet pan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb carrots ((465g) washed, dried and cut into 1/2 inch coins)
- 1 tablespoon olive oil (13.05g or coconut oil)
- 1/2 tablespoon garam masala
- 5 cloves garlic (skins smashed but left on)
- 1 inch knob of fresh ginger ((14g) peeled and minced or 1 teaspoon ground ginger)
- 1/2 medium white onion
- 3 cups great quality vegetable broth (boiling hot*)
- 13.5 oz coconut milk (400g canned and full fat)
- juice of one regular sized lime (or lemon)
- 3/4 teaspoon sea salt
- 1 teaspoon turmeric
- More ginger if desired
- Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat
At a glance
PER SERVING · TIME 45M
CAL 33%·PRO 25%
CARBS 102G62% OF CAL
31G FIBER50G SUGAR21G OTHER
FAT 27G37% OF CAL
20G SAT7G 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
- 7m
- Cook
- 38m
- Sodium
- 827mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3272mg
- Calcium
- 276mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7M
- SODIUM
- 827MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.