Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 63.4
  • Total Fat 2.9 g
  • Saturated Fat 1.0 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 1.3 g
  • Cholesterol 0.0 mg
  • Sodium 147.1 mg
  • Potassium 191.1 mg
  • Total Carbohydrate 8.4 g
  • Dietary Fiber 2.5 g
  • Sugars 4.4 g
  • Protein 0.7 g
  • Vitamin A 135.5 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 4.6 %
  • Vitamin C 6.0 %
  • Vitamin D 0.0 %
  • Vitamin E 1.3 %
  • Calcium 4.2 %
  • Copper 1.6 %
  • Folate 2.9 %
  • Iron 3.8 %
  • Magnesium 2.0 %
  • Manganese 5.7 %
  • Niacin 2.9 %
  • Pantothenic Acid 1.6 %
  • Phosphorus 2.2 %
  • Riboflavin 2.1 %
  • Selenium 0.4 %
  • Thiamin 2.7 %
  • Zinc 1.1 %
*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 in Curried Carrot Soup by FANNETASTIC FOOD

View the full Curried Carrot Soup by FANNETASTIC FOOD Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Curried Carrot Soup by FANNETASTIC FOOD

23 calories of Carrots, raw, (56.25 grams)

16 calories of Extra Virgin Olive Oil, (0.13 tbsp)

11 calories of Coconut Milk (light), (0.50 oz)

11 calories of Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, (0.75 serving)

2 calories of Curry powder, (0.25 tsp)

1 calories of Garlic, (0.25 clove)

0 calories of Ginger Root, (0.06 slices (1" dia))

Nutrition & Calorie Comments  

Thoroughly enjoyed it. I was out of a few ingredients, and I have to cut back on saturated fats, but I had lots of carrots so I made it with almond milk (instead of coconut) and ground ginger. It was delicous & so quick and easy! Submitted by:

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OMG! I just made this and it is awesome. I added more carrots, ginger, curry powder and left out the milk but added some water to help thin it out. I did add some salt and pepper because it was a tad bland to me. I will be making this again for sure! YUM! Submitted by:

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I used half carrots and half sweet potatoes. Super tasty! The heavy salt users in the family found it a little bland, but the light salters loved it. Thanks! Submitted by:

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Easy to make! Delicious. Also tried a second batch with a variation: I replaced part of the broth with a can of low salt diced tomatoes. What a great recipe!! Submitted by:

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Great soup! Velvety and luxurious - so feels a touch naughty. Serves 2-3 rather than 4 for lunch, but still great value for the calories. Submitted by:

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Very good! When I made the receipe it made 2 cups. I don't carry curry in my seasonings collection but I made do cumin and garlic salt. :) Submitted by:

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If you love curry (as I do) this recipe is a fantastic taste treat, and very easy on the calorie budget, too! Submitted by:

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Delicious! I increased the amount of spices and garlic cause I like extra flavorful curry; added some onion with the carrots; and used full fat coconut milk since it's what I had on hand, but omitted the oil. The soup is amazing and you'd never guess it was so skinny. Submitted by:

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It made about 2 cups, so the carbs per serving of 1/2 cup each serving is 8.5. It was great...I may have put in too much ginger or garlic though, because it had quite a punch to it. Submitted by:

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YUM! Thick, delicious and filling. Great lunch time warmer on a cold day. I often seem to have an oversupply of carrots so tried this to use some up but will definitely keep making it for no other reason than pure enjoyment with minimal calories. Thanks, I'll be sure to check out your other recipes. Submitted by:

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