Preparation Time: 10 mins
Cooking Time: 30 mins
Rating:
FatSecret Members Average Rating
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A low calorie vegan soup that is hearty and delicious.
Ingredients
Directions
- Chop all vegetables into small pieces, place in a large pot of boiling water.
- Allow to boil until tender.
- Let cool, add garlic and puree in food processor (for heartier texture) or blender (for smooth texture).
- Adding garlic at the end will give the soup a bite.
- Re-heat and salt and pepper to taste.
225 members have added this recipe to their cookbook.
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 Reviews
I added basilic, Presley and black pepper
30 Jan 17 by member: Roxx12
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I probably screwed this up somehow but it was inedible for me. It basically just tasted like garlic even though I halfed the amount required. :|
14 Nov 12 by member: Allenthegirl
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I added about a 1/4 cup of low sodium chicken broth (not vegan anymore after this, obviously...) for more flavor and it was very good. I also added rosemary and other spices before blending as well as red and yellow bell pepper instead of celery- delicious! Thanks for this recipe!
05 Feb 12 by member: Sophie_G
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I did not like this it was lacking flavour :(
08 Aug 11 by member: rubi13
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Maybe I made this wrong but I did not like this at all :(
24 May 11 by member: chibishichan1x2
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Excellent flavor, filling and keeps for quite awhile.
19 Apr 10 by member: vicstratton
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The garlic makes this sooo tasty. I used cabbage instead of celery though.
14 Jan 10 by member: Boo Boo Boo
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easy to make and tastes so good.
13 Dec 09 by member: slowbella
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Nutritional Summary:
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There are 38 calories in 1 serving of Carrot Soup.
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Calorie Breakdown: 5% fat, 86% carbs, 9% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
158 kj
2%
38 kcal
Fat
0.22g
0%
Saturated Fat
0.039g
0%
Trans Fat
0g
Monounsaturated Fat
0.019g
Polyunsaturated Fat
0.109g
Carbohydrates
8.8g
3%
Sugar
4.11g
5%
Fibre
2.5g
Protein
0.95g
2%
Salt
0.18g
3%
Cholesterol
0mg
Potassium
301mg
15%
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Calorie Breakdown:
Carbohydrate (86%)
Fat (5%)
Protein (9%)
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*Based on an RDI of 2000 calories
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