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Carrot soup with ginger and coriander
Vegetarian soup with carrot, ginger, coconut milk and coriander.
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Ingredients
Directions
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Cut the carrots into pieces. Chop the onion. Grate the ginger.
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Heat the oil in a pan and gently fry the onion for about 2 minutes. Stir the ginger, cumin and curry through the onion.
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Add the carrots, water and bouillon tablet and bring to the boil. Cook the carrots for 15-20 minutes until done.
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Purée the soup with a hand blender or in a food processor. Season with salt and pepper. Stir the coconut milk through the soup.
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Allow the soup to cool and let it cool in the refrigerator. Stir in the lime juice through the soup. Slice the coriander and sprinkle over the soup.
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Nutrition
175Calories
Sodium22% DV525mg
Fat22% DV14g
Protein2% DV1g
Carbs3% DV9g
Fiber12% DV3g
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