Coconut Curried Carrot and Sweet Potato Soup
Carrots and sweet potatoes are excellent sources of beta-carotene, which is converted into vitamin A in the body.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 300 gram Carrot
- 400 gram Sweet Potato
- 2 cup Coconut Milk
- 2 teaspoon Curry Powder
- 1 medium Onion
- 2 clove Garlic
- 1 teaspoon Ginger
- 4 cup Vegetable Stock
- 2 tablespoon Lime Juice
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Cilantro
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent.
- Add curry powder and cook for another minute.
- Add carrots, sweet potatoes, and vegetable stock. Bring to a boil, then reduce heat and simmer until vegetables are tender.
- Remove from heat and let it cool slightly. Blend the soup until smooth using a blender or immersion blender.
- Return the soup to the pot and stir in coconut milk, lime juice, salt, and black pepper. Heat over low heat until warmed through.
- Serve hot, garnished with cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.