Autumn Gold Carrot Yam Soup Recipe

Carrots and yams are rich in beta-carotene, which is converted into vitamin A in the body and promotes good vision.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Autumn Gold Carrot Yam Soup Recipe

Cooking Method: Boiling, Simmering Cuisine: International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 300 gram Yam
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• for garnish Fresh cilantro

Instructions

1. Peel and chop the carrots, yam, onion, and garlic.
2. Heat olive oil in a large pot over medium heat.
3. Add the chopped onion and garlic, sauté until fragrant.
4. Add the carrots and yam, cook for 5 minutes.
5. Add the vegetable broth, coconut milk, ground cumin, ground coriander, salt, and black pepper.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots and yam are tender.
7. Use an immersion blender or transfer the soup to a blender, blend until smooth.
8. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 28g10%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.