Vegan Carrot Soup

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
7%
Vegan Carrot Soup
30 min.
4
140kcal

Suggestions


Craving a vibrant and flavorful soup that's both healthy and incredibly easy to make? Look no further than this Vegan Carrot Soup! It's a delicious bowl of goodness packed with nutrients and ready in just 30 minutes. As a cooking enthusiast, I'm always on the lookout for recipes that deliver maximum flavor with minimal effort, and this one hits the mark perfectly.

What makes this soup so special? It's naturally vegetarian, vegan, gluten-free, and dairy-free, making it suitable for a wide range of dietary needs. The combination of sweet carrots, aromatic ginger, and warm curry powder creates a truly delightful taste experience. Plus, the addition of potatoes adds a creamy texture and makes it surprisingly satisfying for a light meal or a comforting snack.

Whether you're looking for a quick and healthy weeknight dinner, a flavorful appetizer, or a nutritious snack to keep you going, this Vegan Carrot Soup is a winner. The blend of fresh vegetables and fragrant spices will warm you from the inside out, and the easy clean-up will make it a recipe you'll want to make again and again.

Get ready to enjoy a bowl of sunshine with this simple yet sensational soup!

Ingredients

  • large carrots sliced
  • teaspoon curry powder 
  • teaspoons ginger fresh grated
  • cloves garlic minced
  •  new potatoes quartered
  • large onion diced
  • servings salt and pepper to taste
  • cups vegetable broth 
  • tablespoon vegetable oil 

Equipment

  • food processor
  • pot
  • blender
  • immersion blender

Directions

  1. Heat oil in a soup pot over medium heat.
  2. Add onion and garlic, and cook stirring often until onion is translucent.
  3. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
  4. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
  5. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.

Nutrition Facts

Calories140kcal
Protein7.45%
Fat23.17%
Carbs69.38%

Properties

Glycemic Index
63.15
Glycemic Load
12.93
Inflammation Score
-10
Nutrition Score
12.629999896754%

Flavonoids

Luteolin
0.09mg
Isorhamnetin
1.88mg
Kaempferol
0.98mg
Myricetin
0.08mg
Quercetin
8.29mg

Nutrients percent of daily need

Calories:140.13kcal
7.01%
Fat:3.76g
5.79%
Saturated Fat:0.59g
3.69%
Carbohydrates:25.35g
8.45%
Net Carbohydrates:20.92g
7.61%
Sugar:6.6g
7.33%
Cholesterol:0mg
0%
Sodium:719.94mg
31.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.72g
5.44%
Vitamin A:12285.88IU
245.72%
Vitamin C:21.62mg
26.21%
Vitamin B6:0.39mg
19.31%
Fiber:4.43g
17.71%
Potassium:600.78mg
17.17%
Vitamin K:17.77µg
16.93%
Manganese:0.32mg
16.01%
Vitamin B1:0.13mg
8.45%
Folate:32.95µg
8.24%
Phosphorus:81.5mg
8.15%
Magnesium:30.76mg
7.69%
Vitamin B3:1.53mg
7.65%
Copper:0.14mg
6.79%
Vitamin E:0.88mg
5.88%
Iron:1.04mg
5.75%
Calcium:47.53mg
4.75%
Vitamin B5:0.47mg
4.65%
Vitamin B2:0.08mg
4.62%
Zinc:0.49mg
3.27%
Selenium:0.88µg
1.26%
Source:Allrecipes