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Carrot Soup with Curry and Coconut Milk

Soup Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 25 minutes
Energy: 207 kcal / serving

Instructions

  • 1.   Peel and slice the carrots.
  • 2.   Peel the onion and thinly slice half of it.
  • 3.   In a saucepan, heat the olive oil over low heat. Add the onion, curry, turmeric, and pepper. Cook for 2 minutes before adding the carrots. Sauté for about 5 minutes over medium heat before adding the chicken broth diluted in water, enough to cover the ingredients.
  • 4.   Cover the saucepan and cook for about 20 minutes until the carrots are tender.
  • 5.   Blend with an immersion blender, then add the can of coconut milk. Add salt if needed.

Ingredients for servings

  • 1 kg of carrot
  • ½ onions
  • 1 chicken bouillon cube
  • 1 curry powder
  • 1 turmeric powder
  • 2 olive oil
  • 1 pinch of pepper
  • 1 pinch of salt
  • 20 cl of coconut milk
  • 50 cl of water

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    207 kcal
    10 %
  • Fat
    9,67 g
    14 %
  • of which saturated
    8,53 g
    43 %
  • Carbohydrates
    22,09 g
    8 %
  • of which sugar
    16,85 g
    19 %
  • Protein
    2,91 g
    6 %
  • Fibers
    7,3 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.