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Carrot curry soup with coconut milk

Soup Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Energy: 149 kcal / serving

Instructions

  • 1.   Clean and wash the vegetables, then slice them. In a large saucepan, heat the butter, add the onions and carrot slices.
  • 2.   Let them sweat, then add the water with the chicken broth.
  • 3.   Cook for 20 minutes covered. Blend until smooth.
  • 4.   Add the curry, coconut milk, cumin, mix and let it all heat up. Season to taste.

Ingredients for servings

  • 2 teaspoon of curry powder
  • 1 coconut milk
  • 1 pinch of ground cumin
  • 3 chicken bouillon cubes
  • 1 glass of water
  • 2 onions
  • 600 g of carrot
  • 25 g of butter
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    149 kcal
    7 %
  • Fat
    6,45 g
    9 %
  • of which saturated
    4,04 g
    20 %
  • Carbohydrates
    16,48 g
    6 %
  • of which sugar
    12,12 g
    13 %
  • Protein
    2,6 g
    5 %
  • Fibers
    5,59 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.