My Carrot Soup

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

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

My Carrot Soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrots
• 1 piece Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Peel and chop the carrots, onion, and garlic.
2. Heat olive oil in a pot and sauté the onion and garlic until fragrant.
3. Add the carrots and cook for a few minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer until the carrots are tender.
6. Remove from heat and let it cool slightly.
7. Using a blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the coconut milk.
9. Season with salt and black pepper.
10. Heat the soup until warmed through.
11. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 25g9%

Sugars 10g

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.