Carrot and Ginger Soup

Image of Paola van der Hulst
Rated 4.5 based on 7 customer reviews
Carrot and Ginger Soup
Carrot and Ginger Soup

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Don't be afraid to experiment with spices. Add a teaspoon of adobo sauce from canned chipotle chiles, a dash of Tabasco, or a squeeze of Sriracha. For a Mexican-inspired take, try substituting lime zest for the lemon, and add a teaspoon of ground cumin.

Nutrition Facts

Per Serving: 175 calories; 12g fat; 16.4g carbohydrates; 2g protein; 31mg cholesterol; 806mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 175 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 37%
Trans Fat 0.5g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 3.0g
Cholesterol 31mg 10%
Sodium 806mg 34%
Total Carbohydrate 16.4g 5%
Dietary Fiber 4g 17%
Sugars 6.6g
Protein 2g
Vitamin A 417% Vitamin C 16%
Calcium 5% Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Jen the Mighty

Jen the Mighty says:

Love. It. I got daring and used some preserved lemon zest in addition to the regular lemon zest. Gave it a really nice zing!

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Jessica Scott says:

I made this carrot and ginger soup because I was coming down with a cold and wanted something delicious, wholesome, and comforting to make me feel better. It most certainly helped, but aside from that, the flavors are phenomenal. The lemon and garlic added the right about of zest. I loved everything about this soup.

Image of Chaz Norwood

Chaz Norwood says:

Delicious carrot and ginger soup, but I did use chicken broth instead of vegetable broth. It’s great for spring, especially if you enjoy carrots.

Image of Lisa Nadiv

Lisa Nadiv says:

it was fun making it

Image of First Last

First Last says:

Hearty and satisfying with the right amount of heat. I made this because I wasn’t feeling well and I wanted to eat a comforting soup without the excessive sodium of canned soups. The soup turned out amazing! I added a pinch of nutmeg to the soup and finished it with a drizzle of olive oil. Yum! I will definitely make this soup again.

Image of Ellen Pader

Ellen Pader says:

Image of Marty Squires Surprenant

Marty Squires Surprenant says:

Great Flavors, the house smelled so yummy during the cooking process. I expected this recipe to yield more than it did, so I would double the recipe the next time I cook it.