Baby Carrot Soup With Cilantro and Curry

Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Baby Carrot Soup With Cilantro and Curry

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

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Baby carrots
• 1 cup Cilantro
• 2 teaspoon Curry powder
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Lime juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Add curry powder and cook for 1 minute.
2. Add baby carrots and cook for 5 minutes, stirring occasionally.
3. Add vegetable broth, coconut milk, lime juice, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until carrots are tender.
4. Remove from heat and let the soup cool slightly. Using an immersion blender or regular blender, blend the soup until smooth.
5. Return the soup to the pot and heat over low heat for 5 minutes.
6. Serve hot, garnished with fresh cilantro leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 16g6%

Sugars 6g

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.