Carrot and Ginger Soup
80 mins (prep 20, cooking 60)
9 ingredients
8 servings
This is based on a recipe from the vegetarian recipe book "Cooking with Kurma" Ive made it many times over the years, and have changed it around a bit, mainly by adding more veggies.I always make this whenever anyone in the family is feeling a little under the weather. I use a huge amount of garlic and ginger in mine though (as in 2 huge pieces of ginger and an entire head of garlic, if not more) I have mellowed it a bit for this recipe!

Categories:  vegan , easy , number-of-servings , <-4-hours , vegetarian , carrots , soups-&-stews , vegetable , time-to-make ,
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Serving Size (128.5 g)
Servings 8
Amount per Serving
Calories 45.99 Calories from Fat 1.53
% Daily Value *
Total Fat 0.17g 2.09%
Saturated Fat 0.03g 1.2%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 97.75mg 32.58%
Total Carbohydrate 10.8g 28.79%
Dietary Fiber 3.66 g 117.01%
Sugars 5.96 g %
Protein 0.9g 14.33%
Vitamin A 17237.63IU% Vitamin C 3.72mg%
Calcium 42.72mg% Iron 1.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, large, stalks celery, chopped fresh ginger, dry lentils, fresh parsley