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Sunset Soup

Sunset Soup recipe

The vibrant orange color of butternut squash is due to its high beta-carotene content, which is converted into vitamin A in the body.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Cooking Method ,
Cuisine
Courses , , ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 25 min Rest Time: 5 min Total Time: 45 mins
Servings 4
Calories 720
Best Season Fall
Ingredients
  • 2 cup Butternut squash
  • 2 medium Carrots
  • 1 medium Red bell pepper
  • 1 medium Onion
  • 2 clove Garlic cloves
  • 4 cup Vegetable broth
  • 1 cup Coconut milk
  • 1 teaspoon Curry powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 tablespoon Fresh cilantro
Instructions
  1. Peel and dice the butternut squash, carrots, red bell pepper, onion, and garlic cloves.
  2. In a large pot, heat some oil over medium heat and add the diced vegetables. Sauté for 5 minutes.
  3. Add the vegetable broth, coconut milk, curry powder, ground cumin, salt, and black pepper to the pot. Bring to a boil.
  4. Reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender.
  5. Use an immersion blender or a regular blender to puree the soup until smooth.
  6. Serve the soup hot, garnished with fresh cilantro.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 28g10%
Sugars 10g
Protein 8g16%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/sunset-soup/