Seasons and Suppers · by Jennifer Maloney★ 5.0 (7)
Thai Carrot Soup with Coconut Milk
NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 7%
CARBS 13G21% OF CAL
3G FIBER0G ADDED7G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 23G80% OF CAL
17G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky Thai soup made with carrots, pumpkin, and coconut milk flavored with curry paste, ginger, and garlic. Aromatic and warming with a touch of creaminess from coconut.
mainthaisoup🌀 blender🍲 stockpotgluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon cooking oil
- 2 cups carrots (peeled and cut into 1/2 inch dice)
- 1 1/2 cups pumpkin (peeled and cut into 1/2 inch dice or 14oz can of pumpkin puree)
- 14 oz coconut milk (full fat recommended)
- 4 cups vegetable or chicken broth
- 1 Tablespoon Thai red curry paste
- 2 cloves garlic (minced)
- 1 Tablespoon freshly grated ginger (or ginger paste)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cumin
- 1 oz shredded coconut (about 1/4 cup, run through a food processor or 2 Tbsp desiccated coconut)
- 1 Fresh cilantro leaves (for garnish)
- Sour cream (for garnish)
At a glance
PER SERVING · TIME 60M
CAL 13%·PRO 7%
CARBS 13G21% OF CAL
3G FIBER0G ADDED7G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 23G80% OF CAL
17G SAT6G 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
- 45m
- Sodium
- 743mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 477mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 743MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.