Curried Carrot and Split Pea Soup
Carrots are an excellent source of vitamin A, which is important for good vision.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 400 gram Carrots
- 200 gram Split Peas
- 1 medium Onion
- 2 clove Garlic Cloves
- 2 teaspoon Curry Powder
- 4 cup Vegetable Stock
- 1 cup Coconut Milk
- 2 tablespoon Lime Juice
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Fresh Cilantro
Instructions
- In a large pot, heat some oil and sauté the onion and garlic until translucent.
- Add the curry powder and cook for another minute.
- Add the carrots, split peas, and vegetable stock. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the carrots and split peas are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Stir in the coconut milk, lime juice, salt, and black pepper. Cook for another 5 minutes.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.