Carrot & Coconut Milk Curry Potage
Carrots are a great source of beta-carotene, which is converted by the body into vitamin A.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Carrot & Coconut Milk Curry Potage
Ingredients
Instructions
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Peel and chop the carrots, onion, garlic, and ginger.
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In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
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Add the carrots and curry powder to the pot and cook for a few minutes.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are tender.
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Remove from heat and let the mixture cool slightly.
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Using an immersion blender or a regular blender, puree the soup until smooth.
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Return the soup to the pot and stir in the coconut milk, salt, and black pepper. Simmer for another 5 minutes.
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Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
