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Vegan Carrot Curry Soup
- 4 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 pounds carrots, peeled and chopped
- 1 (14 ounce) can coconut milk
- 14 ounces water
- 1 teaspoon chopped fresh cilantro (optional)
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 11.1g|
|Saturated Fat 9.3g|
|Total Carbohydrate 15.4g|
|Dietary Fiber 4.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|