carrot and coconut soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 246.8
- Total Fat: 13.0 g
- Cholesterol: 0.0 mg
- Sodium: 700.4 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 6.1 g
- Protein: 4.1 g
View full nutritional breakdown of carrot and coconut soup calories by ingredient
Introduction
A delicious vegan soup A delicious vegan soupNumber of Servings: 4
Ingredients
-
500g Carrots
250g Potatos
200 ml or 1 cup Coconut Milk
Salt, Pepper to taste
1 clove Garlic
1 walnut sized piece of fresh ginger, finely chopped
2 tbsp olive oil
1 tbsp lemon juice
Tips
turn off the stove and wait until it stops boiling before you use the immersion blender. Or you will have a spotty and dirty kitchen.
Directions
cut the vegetables into small dices and fry them in the olive oil. Pour 750ml water, or better, soup broth, over them and add ginger and garlic. cook until the vegetables are soft.
Use an immersion blender to blend the soup until smooth and add the coconut milk, salt and pepper to taste, and the lemon juice. Stir well until the soup is smooth. I also like to add chili powder.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DISTELFLIEGE.
Use an immersion blender to blend the soup until smooth and add the coconut milk, salt and pepper to taste, and the lemon juice. Stir well until the soup is smooth. I also like to add chili powder.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DISTELFLIEGE.