Carrot Soup with Lime and Chiles

Carrots are a great source of beta-carotene, which is converted into vitamin A in the body. Vitamin A 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: 11.

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Medium

Carrot Soup with Lime and Chiles

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup 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: Fall

Ingredients

Servings

• 500 gram Carrots
• 1 piece Onion
• 2 cloves Garlic
• 2 tablespoon Lime Juice
• 2 piece Green Chiles
• 750 milliliter Vegetable Stock
• 200 milliliter Coconut Milk
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Cilantro
• 1 tablespoon Olive Oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and green chiles. Cook until the onion is translucent.
2. Add the carrots and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
4. Return the soup to the pot and stir in the coconut milk, lime juice, salt, and black pepper. Simmer for an additional 5 minutes.
5. Serve the soup hot, garnished with cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 16g6%

Sugars 6g

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.