Creamy Carrot Ginger Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
Carrots
1.77 oz
Ginger
33.80 fl oz
vegetable broth
13.52 fl oz
coconut milk
1 tsp
Salt
0.5 tsp
Black pepper
2 tbsp
Olive oil
2 cloves
garlic
Directions
Step 1
Peel and chop the carrots and ginger.
Step 2
Heat olive oil in a large pot over medium heat. Add garlic and sauté for 1 minute.
Step 3
Add chopped carrots and ginger to the pot. Cook for 5 minutes, stirring occasionally.
Step 4
Add vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the carrots are tender.
Step 5
Remove the pot from heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.
Step 6
Return the pot to the heat and stir in coconut milk. Cook for an additional 5 minutes, stirring occasionally.
Step 7
Season with additional salt and black pepper to taste. Serve hot.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
2 g
(8
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 13.245 kcal | 0.66% |
| Vitamin A | 26.49 IU | 2.94% |
| Monounsaturated Fat | 0.883 g | 0% |
| Saturated Fat | 0.4415 g | 0.4% |
| Fat | 1.3245 g | 0.95% |
| Carbohydrates | 1.766 g | 0.35% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.4415 g | 1.16% |
| Sugars | 0.883 g | 0% |
| Protein | 0.1766 g | 0.21% |
| Vitamin C | 0.883 mg | 0.98% |
| Calcium | 0.5298 mg | 0.11% |
| Iron | 0.7064 mg | 0.14% |
| Potassium | 44.15 mg | 8.83% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1766 mg | 1.18% |
| Zinc | 0.0883 mg | 0.02% |
| Selenium | 0.1766 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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