Creamy Carrot-Ginger Soup

Carrots are rich in beta-carotene, which is converted to vitamin A in the body and is important for maintaining good vision.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Creamy Carrot-Ginger Soup

Cooking Method: Boiling Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 25 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 1 teaspoon Fresh ginger
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 1 medium Onion
• 10 gram Garlic cloves
• 1 teaspoon Ground cumin
• 2 tablespoon Lime juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 15 gram Fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook until fragrant.
2. Add the carrots, cumin, salt, and pepper, and cook for another 5 minutes.
3. Add the vegetable broth and bring to a boil. Reduce heat and let simmer until the carrots are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Return the soup to the pot and stir in the coconut milk and lime juice. Heat until warmed through.
6. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 17g6%

Sugars 9g

Protein 4g8%

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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.