Carrot With Toasted Almond Soup
Carrots are rich in beta-carotene, which is converted into vitamin A in the body and is important for 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
- 50 gram Almonds
- 1 piece Onion
- 2 clove Garlic
- 2 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh parsley
Instructions
- Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic, cook until soft.
- Add sliced carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until carrots are tender.
- While the soup is simmering, toast the almonds in a dry pan until golden brown. Let them cool and then roughly chop.
- Once the carrots are tender, remove the pot from heat and let it cool slightly.
- Using a blender or an immersion blender, puree the soup until smooth.
- Return the soup to the pot and stir in coconut milk. Season with salt and black pepper to taste.
- Reheat the soup if necessary.
- Serve the soup hot, garnished with toasted almonds and fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.