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.
Ingredients
- 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
- Peel and chop the carrots, yam, onion, and garlic.
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sauté until fragrant.
- Add the carrots and yam, cook for 5 minutes.
- Add the vegetable broth, coconut milk, ground cumin, ground coriander, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots and yam are tender.
- Use an immersion blender or transfer the soup to a blender, blend until smooth.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 28g10%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.