Lightly spiced carrot soup

Name: Lightly spiced carrot soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp vegetable oil; 1 onion, finely chopped; 1 garlic clove, chopped; 1 knob fresh root ginger, grated; 1 red chilli, deseeded and chopped; 1 teaspoon mild curry powder, plus extra; 1 kg carrots, trimmed and sliced; 2 lemongrass stalks, bashed; 2 strips orange zest; 400 grams coconut milk; 700 milliliters vegetable stock

Lightly spiced carrot soup requires around 35 minutes from start to finish. For $1.47 per serving, you get a soup that serves 6. One portion of this dish contains roughly 4g of protein, 19g of fat, and a total of 261 calories. It is perfect for Autumn. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Head to the store and pick up chilli, mild curry powder, coconut milk, and a few other things to make it today.

Instructions

Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.

Ingredients you will need

Curry Powder

Lemon Grass

Carrot

Chili Pepper

Garlic

Ginger

Onion

Cooking Oil

Equipment you will use

Frying Pan

Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft.

Ingredients you will need

Vegetable Stock

Coconut Milk

Carrot

Shake

Equipment you will use

Frying Pan

Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

Ingredients you will need

Coconut Milk

Curry Powder

Orange Zest