Carrot Curry Soup

Comforting and delicious this spiced soup is a nutritional powerhouse. It’s high in almost all vitamins and minerals, has 13g of fiber and almost 9g of protein per portion. It’s Vitamin A is through the roof and it’s only 15 out 100 of the daily Glycemic Load.

For an extra taste bud treat add a few drops of hot sauce when serving. And for additional protein content you can sprinkle a handful of pumpkin seeds on top.

Carrot Curry Soup Recipe by DAREBEE
INGREDIENTS
1lb (500g) carrots
½ onion
1 sweet potato
3 cups of water
1 cup coconut milk
2 tablespoons curry powder
1 teaspoon salt
Makes 2 portions
249 Calories per portion
Protein 8.3g
Carbohydrates 53.6g
Fat 1.4g
Fiber 22.4g
Calcium 113mg
Iron 5mg
Potassium 1133mg

1Peel the carrots, onion and sweet potato. Cut into chunks and add to a medium pot.

2Cover the veggies with curry powder, add salt and cover them with 3 cups of water. Stir.

3Boil the veggies over medium-high heat for 35 minutes or until the carrots are tender.

4Set the pot aside to cool. Add coconut milk and use a hand blender (or a food processor if the veggies have cooled down enough) and blend until smooth. Serve with parsley and/or a dash of coconut milk.

Carrot Curry Soup Recipe by DAREBEE
Carrot Curry Soup Recipe by DAREBEE
Carrot Curry Soup Recipe by DAREBEE
Carrot Curry Soup Recipe by DAREBEE
Carrot Curry Soup Recipe by DAREBEE