Creamy Thai Carrot Soup (Vegan)
25 mins (prep 10, cooking 15)
9 ingredients
4-6 servings
An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;)

Categories:  vegan , <-30-mins , easy , thai , vegetarian , carrots , soups-&-stews , vegetable , time-to-make , asian ,
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Serving Size (203.0 g)
Servings 4
Amount per Serving
Calories 103.85 Calories from Fat 28.62
% Daily Value *
Total Fat 3.18g 19.57%
Saturated Fat 0.68g 13.62%
Trans Fat 0.0g %
Cholesterol 3.6mg 4.8%
Sodium 491.68mg 81.95%
Total Carbohydrate 12.92g 17.23%
Dietary Fiber 3.18 g 50.94%
Sugars 3.75 g %
Protein 7.04g 56.3%
Vitamin A 786.72IU% Vitamin C 2.72mg%
Calcium 139.26mg% Iron 7.3mg%
*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 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
baby carrots