Carrot Soup
Carrots are rich in beta-carotene, which is converted into vitamin A in the body and helps promote 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: 10.
Ingredients
- 500 gram Carrots
- 1 piece Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until onion is translucent.
- Add carrots, vegetable broth, ground cumin, ground coriander, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and stir in coconut milk. Cook for an additional 5 minutes, until heated through.
- Serve hot and garnish with fresh herbs, if desired.
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.