Carrot Soup, Perfect for Fall Weather
Carrots are rich in beta-carotene, which is converted into vitamin A in the body. Vitamin A is important for good vision and immune function.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
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
- 1 teaspoon Black pepper
- 2 tablespoon Olive oil
- 2 tablespoon Fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
- Add sliced carrots, ground cumin, ground coriander, salt, and black pepper. Stir well to coat the carrots in the spices.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until carrots are tender, about 20 minutes.
- Remove from heat and let the soup cool slightly.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Return the blended soup to the pot and stir in coconut milk. Heat over low heat until warmed through.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 20g7%
- Sugars 10g
- 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.