Carrot 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 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Carrot Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: 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: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 1 piece Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Ginger
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent.
2. Add carrots, cumin, coriander, salt, and black pepper. Stir well.
3. Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
4. Remove from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth.
5. Return the pot to low heat and stir in coconut milk. Cook for another 5 minutes.
6. Serve 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.