How To Make Creamy Carrot Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 kg carrots, peeled and chopped
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 3 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent.
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Add the chopped carrots to the pot and cook for a few minutes, stirring occasionally.
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Pour in the vegetable broth and bring to a boil. Reduce the heat, cover the pot, and simmer for about 20 minutes or until the carrots are tender.
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Using an immersion blender or a regular blender, puree the cooked carrots until smooth and creamy.
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Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
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Cook the soup for an additional 5 minutes, stirring occasionally.
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Serve the creamy carrot soup hot, garnished with fresh parsley.
Nutrition
- Calories : 220kcal
- Total Fat : 12g
- Saturated Fat : 8g
- Cholesterol : 0mg
- Sodium : 850mg
- Total Carbohydrates : 25g
- Dietary Fiber : 6g
- Sugar : 12g
- Protein : 3g
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