Roasted Carrot & Coconut Milk Soup
Carrots are an excellent source of vitamin A and are known for their beneficial effects on eye health.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Carrots
- 1 ea Onion
- 2 ea Garlic Cloves
- 400 ml Coconut Milk
- 500 ml Vegetable Broth
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 20 gram Fresh Cilantro
- 2 tablespoon Lime Juice
Instructions
- Preheat the oven to 200°C.
- Peel and chop the carrots into small pieces.
- Peel and chop the onion and garlic cloves.
- In a baking tray, add the chopped carrots, onion, and garlic cloves. Drizzle with olive oil, sprinkle with cumin, coriander, turmeric powder, salt, and black pepper. Mix well to coat the vegetables.
- Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized.
- In a large pot, add the roasted vegetables, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup using an immersion blender or a regular blender until smooth and creamy.
- Season with additional salt and pepper if needed.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 22g8%
- 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.