Carrot Ginger Soup
Carrots are rich in 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 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Carrots
- 2 teaspoon Ginger
- 1 medium Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- Peel and chop the carrots, ginger, onion, and garlic.
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic to the pot and sauté until they become translucent.
- Add the chopped carrots and ginger to the pot and sauté for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the carrots are tender.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Stir in the coconut milk and season with salt and black pepper.
- Simmer for another 5 minutes.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 10g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.