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10Ingredients
35Minutes
230Calories
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Description
A Vegan Low Fat Soup that can be served hot or cold. Spicy and Creamy!
Ingredients
US|METRIC
2 SERVINGS
- 3 cups golden beets (Diced)
- 2 carrots (Diced)
- 3 cups organic vegetable broth
- 1 Tbsp. minced garlic
- 1 tsp. spice (Coconut Curry, or your favorite curry powder)
- 1 pinch cinnamon
- 1 tsp. minced ginger
- salt
- 1/4 cup nonfat yogurt (Greek)
- coconut (*Garnish - Dried Unsweetened, optional)
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Directions
- In a pot bring the first 8 ingredients to a boil.
- Lower heat and simmer 15 minutes or until the beets and carrots are soft.
- Pour half of the mixture into a food processor and whirl until smooth.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol0mg0% |
Sodium2030mg85% |
Potassium1090mg31% |
Protein8g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber11g44% |
Sugars24g |
Vitamin A220% |
Vitamin C30% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
MS a year ago
This is great! I ended up adding a few layers of flavor. First I sautéed the vegetables in coconut oil. Then I added the spices to sauté a few minutes more. Then I added the broth and brought to a boil. I ended up blending the whole thing instead of just half of it. It was creamy and delicious! Just what I was looking for on a cold fall day!
Reid 4 years ago
This is a great recipe! I’m a big fan of curry, beets, and soup so when I saw this recipe I had to try it. I’m no stranger to cooking but this is the first soup I’ve ever tried and I love it. I made some adjustments to the recipe based on the ingredients I had on hand. I used Madras curry instead of coconut curry. Additionally, I didn’t have organic vegetable broth so I used chicken broth instead. I also used 2 cups of golden beets and 1 cup of red beets instead of 3 cups of golden beets because I ran out of golden beets making golden beet hummus (I did say I love beets). The soup was very red as a result but the combination of beets worked very well. Overall, it was delicious and I’ll definitely make it again. The only change I would make is I would put the entire mix in the blender instead of half. I really like smooth soups like tomato and various bisques and the blended portion had a very smooth and creamy texture.