Carrot Coriander Soup
60 mins (prep 15, cooking 45)
12 ingredients
8-10 servings
This soup uses six RSC #10 ingredients, so you can omit the cream (and not use butter) for a vegan version. Serve hot. Also nice at room temperature.

Categories:  <-60-mins , vegetarian , carrots , soups-&-stews , vegetable , time-to-make ,
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Serving Size (416.28 g)
Servings 8
Amount per Serving
Calories 365.54 Calories from Fat 200.52
% Daily Value *
Total Fat 22.28g 274.16%
Saturated Fat 12.97g 518.83%
Trans Fat 0.23g %
Cholesterol 69.26mg 184.7%
Sodium 401.04mg 133.68%
Total Carbohydrate 40.57g 108.19%
Dietary Fiber 8.32 g 266.19%
Sugars 13.03 g %
Protein 8.51g 136.18%
Vitamin A 30512.77IU% Vitamin C 97.71mg%
Calcium 276.91mg% Iron 7.64mg%
*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:
coriander seed, pearl barley