100 Calorie Vegetable Soup

100 Calorie Vegetable Soup

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Veggies are the key component in this exciting 100 calorie vegetable soup recipe, along with Indian curry paste and anything else you care to add. Puree it to achieve a smooth, creamy finish.


  • 1 lb (450g) bag of shredded carrots and onions
  • Water, as needed
  • 1 tablespoon Indian curry paste
  • Big handful chopped pumpkin (optional)
  • 14 oz (400g) can of corn kernels, drained (optional)
  • 1/2 pint (1 cup) nonfat milk, unsweetened almond milk or light coconut milk (optional)
  • 2 tablespoons applesauce or raisins (optional)
  • Handful of cilantro (fresh coriander leaves) (optional)


  1. Tip the bag of carrots and onions into the biggest pot you have.
  2. If you can’t get such a bag then just peel and shred a pound of carrots and onions.
  3. You can add pumpkin, corn or any other vegetables at this point.
  4. You can also add some applesauce, raisins or other spices.
  5. Pour water into the pot to about an inch over the vegetable level.
  6. Simmer the mixture over a low heat for about an hour.
  7. Stir in some cilantro if you like and perhaps some milk or coconut milk too.
  8. Use an immersion blender to puree the soup or puree it in batches in a blender or food processor (let it cool down a bit first).


Keywords: low calorie vegetable soup, 100 calorie vegetable soup