Preparation time: 15 minutes Cooking time: 20 minutes Makes 8 servings
Ingredients:
- 450 g carrots (peeled and chopped)
- 1 onion (chopped)
- 1 whole garlic (minced)
- 2 cloves
- 30 ml olive oil
- 30 g fresh ginger (grated)
- 5 g ground coriander seeds
- 1 g ground turmeric
- Salt to taste
- 950 ml low sodium vegetable broth
- 200 ml lite coconut milk (unsweetened)
- Fresh cilantro (for garnish)
Method:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, 45 minutes.
- Add the minced garlic and freshly grated Sauté for about 2 minutes until fragrant. Stir in the coriander and turmeric. Cook for another minute to toast the spices.
- Add the chopped carrots to the pot and sauté for a few minutes, coating them with the aromatic
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and let the carrots cook until they are
- Once the carrots are cooked, use an immersion blender to pureé the soup until smooth.
- Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.
- Stir in the coconut milk and season the soup with salt and pepper to taste.
- Let the soup simmer for a few more minutes to heat
- Serve the spiced ginger carrot soup hot, garnished with chopped fresh cilantro.
Nutritional value per serving:
- Calories: 90
- Fat: 5 g
- Carbohydrate: 10 g
- Dietary fiber: 2 g
- Protein: 1 g
