Oh My Veggies · by Nicole★ 5.0 (57)
Vegan Carrot Soup
NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 7%
CARBS 13G17% OF CAL
5G FIBER6G SUGAR3G OTHER
FAT 29G85% OF CAL
23G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming carrot soup enriched with coconut milk and spiced with turmeric and curry powder. Creamy and comforting, it tastes completely plant-based and works as a light main or starter.
mainsoup🌀 blender🍲 stockpotdairy 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 4- 5 Garlic Cloves (minced)
- ½ Onion (large white, diced)
- 6-8 Carrots (large, sliced into large chunks)
- 1 ¾ Cup Coconut Milk (full fat)
- ¾ Cup Vegetable Stock
- 1 tbsp Curry Powder
- ½ tbsp Turmeric
- Olive Oil
- Sea Salt and Freshly Ground Pepper (to taste)
At a glance
PER SERVING · TIME 50M
CAL 15%·PRO 7%
CARBS 13G17% OF CAL
5G FIBER6G SUGAR3G OTHER
FAT 29G85% OF CAL
23G 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
- 35m
- Sodium
- 163mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 423mg
- Calcium
- 40mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.