Carrot Soup with Ginger and Lemon
Carrots are a great source of beta-carotene, which can be converted into vitamin A in the body.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Carrot Soup with Ginger and Lemon
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until onion is translucent.
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Add sliced carrots and vegetable broth. Bring to a boil and simmer until carrots are tender.
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Use an immersion blender or transfer the mixture to a blender to puree until smooth.
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Return the pureed soup to the pot. Stir in lemon juice, coconut milk, salt, and black pepper. Heat the soup until warmed through.
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Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- 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.
