Curry Carrot Soup

Carrots are rich in 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: 10.

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Medium

Curry Carrot Soup

Cooking Method: Blending, Boiling Cuisine: Indian, International Courses: 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: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 1 piece Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Curry Powder
• 1 cup Coconut Milk
• 3 cup Vegetable Stock
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Cilantro

Instructions

1. Heat oil in a large pot and sauté onions, garlic, and ginger until fragrant.
2. Add carrots and curry powder, and cook for 5 minutes.
3. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until carrots are tender.
4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
5. Stir in coconut milk, salt, and black pepper. Cook for an additional 5 minutes.
6. Serve hot, garnished with cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 16g6%

Sugars 8g

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.