Carrot soup
Carrots are a great source of beta-carotene, which is converted to vitamin A in the body and helps improve 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: 9.
Ingredients
- 500 gram Carrots
- 1 piece Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent.
- Add sliced carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are tender.
- Remove from heat and let the soup cool slightly. Use an immersion blender or regular blender to puree the soup until smooth.
- Return the soup to the pot and stir in coconut milk. Season with salt and black pepper.
- Simmer for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 17g6%
- Sugars 9g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.