Curried Carrot Soup

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

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Curried Carrot Soup

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

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 100 gram Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Curry Powder
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Lime Juice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Heat oil in a large pot over medium heat. Add onions, garlic, and ginger. Cook until onions are translucent.
2. Add curry powder and cook for another minute.
3. Add carrots and vegetable stock. Bring to a boil, then reduce heat and simmer until 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 coconut milk, lime juice, salt, and black pepper. Cook for another 5 minutes.
6. Serve hot and garnish with fresh herbs if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 16g6%

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.