Curried Carrot and Coriander Soup

Carrots are a great source of beta-carotene, which is converted to vitamin A in the body and is essential for 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

Curried Carrot and Coriander Soup

Cooking Method: Boiling, Simmering Cuisine: Indian, 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: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 1 gram Onion
• 2 clove Garlic
• 20 gram Fresh Coriander
• 2 teaspoon Curry Powder
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Lemon Juice
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the carrots and curry powder, and cook for 2 minutes, stirring constantly.
3. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until the carrots are tender.
4. Remove from heat and let the soup cool slightly. Use an immersion blender or transfer to a blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the coconut milk, lemon juice, salt, and black pepper. Heat over low heat until warmed through.
6. Serve hot, garnished with fresh coriander.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 22g8%

Sugars 8g

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.