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Coconut Carrot-Ginger Soup

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.22

$1.22 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian soup
spoonacular Score:53%

Spoonacular Score: 53%

 

Coconut Carrot-Ginger Soup is a soup that serves 6. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 282 calories, 7g of protein, and 20g of fat per serving. For $1.22 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 6 would say it hit the spot. A mixture of coconut milk, ginger, carrots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is pretty good. Users who liked this recipe also liked Coconut Ginger Carrot Soup, Coconut Ginger Carrot Soup, and Coconut Ginger Carrot Soup.

Ingredients

Servings:
1 Tbsp
1 Tbsp coconut oil
coconut oil
1 medium
1 medium diced onion
diced onion
8 large
8 large carrots
carrots
1 tsp
1 tsp salt
salt
0.25 tsps
0.25 tsps pepper
pepper
3 cloves
3 cloves garlic
garlic
4 cups
4 cups chicken stock
chicken stock
2 Tbsps
2 Tbsps ginger
ginger
1 can
1 can canned coconut milk
canned coconut milk
1 Tbsp coconut oil
1 Tbsp
coconut oil
1 medium diced onion
1 medium
diced onion
8 large carrots
8 large
carrots
1 tsp salt
1 tsp
salt
0.25 tsps pepper
0.25 tsps
pepper
3 cloves garlic
3 cloves
garlic
4 cups chicken stock
4 cups
chicken stock
2 Tbsps ginger
2 Tbsps
ginger
1 can canned coconut milk
1 can
canned coconut milk

Equipment

blender
blender
blender
blender


Instructions

Sautee onions in coconut oil, add carrots and salt, cook through. Season and add garlic. For 30 seconds and remove from heat. Place vegetables in a blender with stock and ginger, blend well. Return to heat and bring to a boil for 3 minutes. Remove from heat and stir in coconut milk. Add more salt to taste.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.22
Ingredient
1 tablespoon coconut oil
1 medium diced onion
8 larges carrots
¼ teaspoons pepper
3 cloves garlic
4 cups chicken stock
2 tablespoons ginger
1 can canned coconut milk
Price
$0.22
$0.24
$1.01
$0.01
$0.20
$3.09
$0.08
$2.44
$7.29

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
282k Calories
6g Protein
20g Total Fat
21g Carbs
12% Health Score
Limit These
Calories
282k
14%

Fat
20g
31%

  Saturated Fat
16g
104%

Carbohydrates
21g
7%

  Sugar
10g
11%

Cholesterol
4mg
2%

Sodium
693mg
30%

Get Enough Of These
Protein
6g
14%

Vitamin A
16043IU
321%

Manganese
0.81mg
41%

Vitamin B3
4mg
20%

Potassium
694mg
20%

Fiber
4g
18%

Copper
0.33mg
16%

Phosphorus
152mg
15%

Vitamin B6
0.3mg
15%

Vitamin K
13µg
13%

Vitamin C
9mg
12%

Vitamin B2
0.2mg
12%

Selenium
8µg
12%

Magnesium
45mg
11%

Folate
40µg
10%

Iron
1mg
10%

Vitamin B1
0.15mg
10%

Zinc
0.96mg
6%

Calcium
55mg
6%

Vitamin E
0.8mg
5%

Vitamin B5
0.42mg
4%

covered percent of daily need

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