Curried Carrot Soup with Roasted Pistachios
Carrots are rich in beta-carotene, which is converted into vitamin A in the body and is important 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: 13.
Curried Carrot Soup with Roasted Pistachios
Ingredients
Instructions
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Preheat the oven to 180°C (350°F).
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In a baking tray, spread the pistachios and roast them for 5-7 minutes until fragrant. Set aside to cool.
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In a large pot, heat olive oil over medium heat. Add the onion and garlic cloves, and sauté until softened.
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Add the carrots, curry powder, ground cumin, and ground coriander. Stir well to coat the carrots with the spices.
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Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20 minutes until the carrots are tender.
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Using an immersion blender or a regular blender, blend the soup until smooth.
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Stir in the coconut milk and lemon juice. Season with salt and black pepper.
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Serve the soup hot, garnished with roasted pistachios.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
