Carrot and Red Pepper Soup

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Curry powder - 1 teaspoon
• Coconut milk - 1 cup
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Red bell pepper - 2, seeded and chopped
• Carrots - 4 large, peeled and chopped

Let's Get Started

1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped carrots, red bell pepper, onion, and garlic. Sauté for about 5 minutes, until the vegetables start to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the carrots are tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Stir in the coconut milk and curry powder. Season with salt and pepper to taste.
6. Simmer for another 5 minutes to allow the flavors to meld together.
7. Serve the soup hot, garnished with fresh cilantro leaves.

Dietary Info

• Dish Type: Soup
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Calories: 150
• Fat: 5g
• Carbs: 20g
• Protein: 3g
• Sodium: 500mg
• Sugar: 10g