Curried Carrot and Ginger Soup Recipe
Curried Carrot and Ginger Soup Recipe
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  • Summary

    Yields: 4 servings | Serving Size: 1/2 cup|Calories: 304| Total Fat:  24g | Saturated Fat: 20 g | Trans Fat: 0 g | Cholesterol: 1378 mg | Sodium: 468 mg | Carbohydrates: 15 g | Dietary Fiber: 5 g | Sugars: 8 g | Protein: 7 g | SmartPoints: 15

    Ingredients

    • 2 tablespoons coconut oil
    • 1 onion, diced
    • 1 tablespoon grated ginger
    • 2 cups peeled and diced carrots
    • 1 tablespoon curry powder
    • 1/2 teaspoon sea salt
    • 4 cups chicken or vegetable stock
    • 1 cup coconut milk
    • Juice of 1 lime
    • 1/4 cup shredded or flaked coconut

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 306 % Daily Value *
    • Total Fat: 22 g 33.62%
    • Saturated Fat: 19 g 93.18%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 822 mg 34.25%
    • Calcium: 57 mg 5.73%
    • Potassium: 548 mg 15.65%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 15.58%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 25 g %
    • Dietary Fiber: 5 g 18.96%
    • Sugar: 14 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 216.35%
    • Vitamin C 63.84%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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