Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Carrots, sliced | 620 g | Sweet, Bitter · Heating |
 Additional fresh ginger | 8 g | Pungent · Heating |
 Fennel seeds | 3 g | Sweet, Pungent, Bitter · Cooling |
 Olive oil | 16 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1250 g | Whole culinary ingredient |
Step-by-Step Preparation
- Wash and cut the sliced carrots into even pieces.
- Warm the olive oil; bloom the cumin and soften the additional fresh ginger and fennel seeds.
- Add the main ingredients and water, bring to a boil, then lower to a steady simmer.
- Cook until everything is completely tender; mash or blend all of the soup to give the broth body.
- Add the rock salt, simmer for three more minutes, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-soup adaptation)
Carrot Ginger Soup is a vegetable-forward soup served warm with a fully cooked texture. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Carrot Ginger Soup
| Nutrient | Per 100g | Per Serving (1 serving (476g)) |
|---|---|---|
| Energy (Calories) | 22 kcal | 106 kcal |
| Protein | 0.4 g | 1.7 g |
| Total Carbohydrates | 3.3 g | 15.9 g |
| Dietary Fiber | 1.0 g | 4.8 g |
| Total Sugars | 1.6 g | 7.4 g |
| Total Fat | 1.0 g | 4.7 g |
| Calcium | 16.2 mg | 77.1 mg |
| Iron | 0.24 mg | 1.14 mg |
| Magnesium | 5.9 mg | 28.2 mg |
| Phosphorus | 13.1 mg | 62.3 mg |
| Potassium | 111 mg | 531 mg |
| Sodium | 127 mg | 606 mg |
| Zinc | 0.10 mg | 0.47 mg |
| Copper | 0.03 mg | 0.12 mg |
| Manganese | 0.06 mg | 0.30 mg |
| Selenium | 0.04 µg | 0.2 µg |
| Vitamin C | 2.0 mg | 9.5 mg |
| Vitamin A (RAE) | 271.9 µg | 1294.8 µg |
| Vitamin E | 0.36 mg | 1.70 mg |
| Vitamin K | 4.8 µg | 22.9 µg |
| Thiamin (Vitamin B1) | 0.02 mg | 0.11 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.10 mg |
| Niacin (Vitamin B3) | 0.34 mg | 1.62 mg |
| Vitamin B6 | 0.05 mg | 0.22 mg |
| Folate (DFE) | 6.2 µg | 29.7 µg |
| Choline | 3.0 mg | 14.4 mg |
