Carrot Ginger Coconut Soup
Angie McGowan
Full of flavor and goes great with potstickers, egg rolls, or wontons.
Ingredients
- 12 med carrots, peeled and chopped
- 1 quart vegetable broth (or water)
- 3 inch section fresh ginger, peeled and grated
- 2 cloves garlic, grated
- 1 cup coconut cream
Directions
- Add chopped carrots to a saucepan. Add vegetable broth, ginger, and garlic.
- Bring to a boil and cook until tender. If needed, add more water to keep carrots covered during the cooking process.
- When carrots are very tender, remove from heat.
- Use a submersible blender or add soup in batches to your blender to puree.
- Add coconut cream and heat through.
Nutrition Facts
Calories 294
Calories from Fat 142 (48%)
(26%)Total Fat 17g
(65%)Saturated Fat 13g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(1%)Cholesterol 2mg
(49%)Sodium 1170mg
(23%)Potassium 794mg
Total Carbohydrate 33g
(27%)Dietary Fiber 7g
Sugars 6g
Sugar Alcohols 0g
(13%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.