Coconut Carrot Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1
medium
yellow onion, chopped
-
3
cups
diced carrots
-
4
cloves
garlic, finely chopped
-
2
tablespoons
yellow curry powder
-
2
teaspoons
soy sauce
-
2
cups
vegetable broth
-
2
cups
coconut milk
-
1
tablespoon
fresh lime juice
Garnish
Instructions
- Heat olive oil in a soup pot over medium heat.
- Add chopped onion and diced carrots, cooking until the onion is soft and translucent.
- Stir in finely chopped garlic, curry powder, and soy sauce, cooking for 10 minutes.
- Add vegetable broth and coconut milk, then reduce heat to a simmer until carrots are soft, about 20 minutes.
- Season with salt and black pepper to taste.
- Remove from heat and let cool slightly before blending until smooth.
- Stir in lime juice and serve garnished with chopped cilantro.
Nutrition Facts (estimated)
Servings
2 servings
Calories
653
Total fat
57g
Total carbohydrates
39g
Total protein
9g
Sodium
1444mg
Cholesterol
0mg
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