CURRIED CARROT SOUP

Name: CURRIED CARROT SOUP
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 carrots; 1 medium sweet potato (or use squash / pumpkin + seeds); 1 onion; 2 garlic bulbs; 1tbsp each of: curry powder, ground turmeric, ginger, cumin + coriander; 1l vegetable stock (2x stock cubes + 1l water); 1tbsp peanut butter; 1tbsp soy sauce; 400ml coconut milk; 1 lime; 2tbsp olive oil; Salt, pepper + sugar (optional); Tahini; Parsley / coriander; Smoked paprika; Roasted squash seeds

7 steps

Prep:10minCook:45min

Curried carrot soup with sweet potato + and creamy tahini, crispy seed topping 🥕

Updated at: Mon, 11 Dec 2023 16:04:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories524.2 kcal (26%)

Total Fat39.8 g (57%)

Carbs40 g (15%)

Sugars15.1 g (17%)

Protein9.7 g (19%)

Sodium1261.5 mg (63%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Roughly chop the carrots + sweet potato into chunks, then place on a baking tray.

Step 2

Roughly chop the onion + slice the garlic bulbs in half, then add to tray.

Step 3

Season with salt, pepper, the spices listed & a splash of olive oil. Mix well, then roast for 30-40 minutes at 200 fan, or until softened + caramelised.

Step 4

Pour the roasted veggies into a saucepan with 1l of vegetable stock, the peanut butter + soy sauce, then blend untl smooth. Season to taste.

Step 5

Add the coconut milk, then simmer for 5-10 minutes, seasoning with lime juice if you like.

Step 6

Ladle the soup into bowls, top with tahini, fresh herbs, toasted seeds, a swirl of good quality olive oil + a pinch of paprika.

Step 7

Serve with buttered toast + enjoy!