Carrot Ginger Soup
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By Suzanne Vanderpool
Carrot Ginger Soup
7 steps
Prep:10minCook:30min
Nutritional Value (Per Serving):
Calories: 93
Fats: 3.2g (4% DV)
Saturated Fats: 1.4g (7% DV)
Carbs: 12.5g (4% DV)
Fiber: 3.2g (11% DV)
Sugar: 4.8g
Protein: 5.1g
Vitamin A: 353mcg (39% DV)
Vitamin C: 2.4mg (3% DV)
Sodium: 297mg (13% DV)
Iron: 0.8mg (4% DV)
Potassium: 540mg (11% DV)
Magnesium: 30mg (8% DV)
Updated at: Sat, 23 Nov 2024 23:09:11 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
7
Low
Nutrition per serving
Calories97.3 kcal (5%)
Total Fat2.2 g (3%)
Carbs18 g (7%)
Sugars6.2 g (7%)
Protein3.4 g (7%)
Sodium390.6 mg (20%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Sauté Aromatics: In a large pot over medium heat, sauté garlic and ginger until fragrant.
Step 2
Add Ingredients: Add carrots, lentils, turmeric, and vegetable broth. Bring to a boil.
Step 3
Simmer: Reduce heat and simmer until carrots and lentils are tender, about 20 minutes.
Step 4
Blend: Use an immersion blender or transfer to a blender to blend until smooth.
Step 5
Stir in Coconut Milk: Return the soup to the pot and stir in the light coconut milk.
Step 6
Season: Season with salt and pepper to taste.
Step 7
Serve: Ladle into bowls and enjoy your nutritious, balanced soup!
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