SPICY CARROT-COCONUT SOUP RECIPE

Spicy Carrot-Coconut Soup Recipe image

Provided by tomatetom

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

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2 -3 tablespoons olives or 2 -3 tablespoons sunflower oil
2 onions (sliced)
3 garlic cloves (coarsely chopped)
1 tablespoon ginger (chopped) (optional)
1 cayenne pepper (sliced, removing seeds optional)
500 -600 g carrots (chopped)
4 tomatoes (diced)
2 vegetable bouillon cubes
1 1/2 liters water
400 ml coconut milk
1/2 cup cilantro, as garnish
1 lime

Steps:

Heat oil in pan at medium, add onion, cayenne pepper and garlic. Cook until onion is translucent (taking care not to burn the garlic).
Add chopped carrot and tomato (and ginger, optional) and cook for another 5 or 10 minutes, stirring about every minute.
Add bouillion cubes and water (water should just about immerse the contents of the pan).
Simmer until carrots are tender.
Blend the contents of the pan and return to pan.
Stir in coconut milk and heat through without allowing it to boil.
Serve and add cilantro and lime juice to taste. The lime juice helps mellow out the heat of the cayenne pepper.

Nutrition Facts : Calories 308.9, Fat 22.7, SaturatedFat 19.4, Sodium 151.6, Carbohydrate 27.6, Fiber 6.6, Sugar 11.8, Protein 5.2