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
38 kcal
Protein
0.95g
Fat
0.22g
Saturated Fat
0.039g
Trans Fat
0g
Polyunsaturated Fat
0.109g
Monounsaturated Fat
0.019g
Cholesterol
0mg
Carbohydrates
8.8g
Sugar
4.11g
Fibre
2.5g
Sodium
70mg
Potassium
301mg
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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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