Oh My Veggies · by Nicole★ 5.0 (2)
Vegan Carrot Ginger Soup
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 7%
CARBS 23G67% OF CAL
6G FIBER0G ADDED10G INTRINSIC6G OTHER10G TOTAL SUGAR
FAT 4G28% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy carrot soup made with almond milk, ginger, and warming spices like turmeric and nutmeg. Smooth and comforting with earthy vegetable flavor. A nourishing vegan main course.
mainamericansoup⚙️ food processor🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 pound carrots
- 1 cup almond milk
- 1 tsp fresh ginger
- ½ tsp turmeric
- ½ tsp ground pepper
- 1 yellow onion
- 2 cloves garlic
- ½ tsp nutmeg
- ½ tsp salt
- 2 tbsp sunflower seeds (soaked for 30 minutes in hot water)
- 1 cup water
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 7%
CARBS 23G67% OF CAL
6G FIBER0G ADDED10G INTRINSIC6G OTHER10G TOTAL SUGAR
FAT 4G28% OF CAL
1G 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
- 20m
- Sodium
- 544mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 658mg
- Calcium
- 212mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 544MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.