Carrot and Ginger Soup

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: 10.

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Medium

Carrot and Ginger Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Gluten free, Lunch, Soup, Vegetarian 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: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 1 piece Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Lime juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro

Instructions

1. Peel and chop the carrots, onion, garlic, and ginger.
2. In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
3. Add the chopped carrots and vegetable broth to the pot. Bring to a boil and simmer until the carrots are tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the coconut milk, lime juice, salt, and black pepper. Heat until warmed through.
6. Serve the soup hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 28g10%

Sugars 12g

Protein 3g6%

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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.