Carrot and Coconut Soup

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Black pepper - To taste
• Salt - To taste
• Curry powder - 1 teaspoon
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Vegetable broth - 2 cups
• Coconut milk - 1 can (13.5 oz)
• Carrots - 1 pound, peeled and chopped

Let's Get Started

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
3. Add the chopped carrots and curry powder. Stir well to coat the carrots with the spices.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the carrots are tender.
5. Remove the pot from the heat and let it cool slightly.
6. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. Return the soup to the pot and stir in the coconut milk. Season with salt and black pepper to taste.
8. Simmer the soup for another 5 minutes to heat through.
9. Serve the carrot and coconut soup hot, garnished with fresh cilantro leaves.

Dietary Info

• Dish Type: Soup
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Calories: 200
• Fat: 12g
• Carbs: 20g
• Protein: 4g
• Sodium: 500mg
• Sugar: 10g