Carrot 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 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Carrot Ginger Soup

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

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 2 teaspoon Ginger
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until onion is soft and translucent.
2. Add sliced carrots to the pot and cook for 5 minutes.
3. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until carrots are tender.
4. Remove from heat and let the mixture cool slightly. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in coconut milk. Season with salt and black pepper.
6. Heat the soup over low heat until warmed through.
7. Serve the carrot ginger soup hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 20g7%

Sugars 10g

Protein 2g4%

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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.