Carrot Ginger Soup

Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and is important for 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: 10.

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Medium

Carrot 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 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 2 teaspoon Ginger
• 1 medium Onion
• 2 clove Garlic
• 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, ginger, onion, and garlic.
2. In a large pot, heat some oil and sauté the onion and garlic until fragrant.
3. Add the carrots and ginger to the pot and cook for a few minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are tender.
5. Remove the pot from heat and let it cool slightly. Then, blend the soup until smooth using an immersion blender or regular blender.
6. Return the soup to the pot and stir in the coconut milk, lime juice, salt, and black pepper.
7. Heat the soup over low heat until warmed through.
8. Serve the soup hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 25g9%

Sugars 10g

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.