Red Curry Carrot Soup
60 mins (prep 30, cooking 30)
13 ingredients
4 servings
Carrot soup, kicked up a notch. Recipe from Food & Wine, June 1999.

Categories:  <-60-mins , taste~mood , spicy , carrots , soups-&-stews , bisques~cream-soups , vegetable , time-to-make , asian ,
Share on Newzsocial



Serving Size (365.55 g)
Servings 4
Amount per Serving
Calories 129.19 Calories from Fat 43.65
% Daily Value *
Total Fat 4.85g 29.84%
Saturated Fat 0.47g 9.49%
Trans Fat 0.01g %
Cholesterol 0.07mg 0.1%
Sodium 99.13mg 16.52%
Total Carbohydrate 21.47g 28.63%
Dietary Fiber 3.95 g 63.28%
Sugars 4.51 g %
Protein 4.18g 33.42%
Vitamin A 10141.67IU% Vitamin C 26.91mg%
Calcium 75.86mg% Iron 2.55mg%
*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 carrots, peeled fresh ginger, unsweetened coconut milk, freshly ground black pepper, fresh basil