Tomato and Carrot Curry Soup

Curry powder, a key ingredient in this soup, is a blend of spices commonly used in Indian cuisine. It adds a unique and aromatic flavor to the dish.

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.

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Medium

Tomato and Carrot Curry Soup

Cooking Method: Boiling, Simmering Cuisine: Asian, Indian Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Tomatoes
• 300 gram Carrots
• 1 medium-sized Onion
• 2 clove Garlic cloves
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 400 ml Coconut milk
• 500 ml Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh cilantro
• 4 piece Lime wedges

Instructions

1. In a large pot, heat some oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Cook until onions are translucent.
2. Add curry powder and stir for a minute.
3. Add chopped tomatoes and carrots. Cook for 5 minutes.
4. Pour in coconut milk and vegetable broth. Season with salt and black pepper.
5. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until the carrots are tender.
6. Use an immersion blender or transfer the soup to a blender to puree until smooth.
7. Return the soup to the pot and simmer for another 5 minutes.
8. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

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.