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.
Ingredients
- 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
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and green chiles. Cook until the onion is translucent.
- 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.
- 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 the coconut milk, lime juice, salt, and black pepper. Simmer for an additional 5 minutes.
- Serve the soup hot, garnished with cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 16g6%
- Sugars 6g
- 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.