Curried Carrot Soup

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

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Curried Carrot Soup

Cooking Method: Boiling, Simmering Cuisine: Indian, International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 1 medium Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Lime juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Cilantro

Instructions

1. In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
2. Add the curry powder and cook for another minute.
3. Add the carrots and vegetable broth. Bring to a boil, then reduce heat and 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, lime juice, salt, and black pepper.
6. Simmer for a few more minutes to allow the flavors to meld.
7. Serve hot, garnished with cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 22g8%

Sugars 10g

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.