Creamy Carrot Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion sliced
- 1-2 garlic cloves sliced
- 1 teaspoon ground turmeric
- 1 lb carrots peeled and sliced
- 2½ cups vegetable broth
- 1/3 cup coconut milk
- salt & pepper to taste
Instructions
- In a large stockpot or dutch oven, heat the olive oil over medium heat. Add the sliced onion, salt, pepper, and cook for about 4 minutes to soften the onion.
- Add the carrots, stir well, and cook for other 5 minutes.
- Add the garlic and turmeric, stir well, and cook for another minute or two.
- Add the broth, coconut milk, and bring to a boil.
- Reduce the heat to a simmer and cook for about 20 until the carrots soften, stirring occasionally.
- Remove the pot from the heat and let it slightly cool.
- Transfer soup to a blender. Blend until smooth, or blend it with an immersion blender, taste, and adjust seasoning as needed.
- Serve hot or, to serve cold, place in a container in the refrigerator for at least 2 hours.
Nutrition
Calories: 136kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 670mgPotassium: 460mgFiber: 4gSugar: 8gVitamin A: 19258IUVitamin C: 9mgCalcium: 49mgIron: 1mg
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