Curried Coconut-Carrot Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Curried Coconut-Carrot Soup Recipe). Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.

Brief

Servings: 4

Yield: 4 cups

Curried Coconut-Carrot Soup Recipe

Ingredients

1 pound carrots

peeled and cut in chunks

1 small onion

quartered

⅓ cup raw cashews

1 (14 ounce) can unsweetened light coconut milk

1 teaspoon curry powder

½ teaspoon ground ginger

½ teaspoon kosher salt

1 cup vegetable stock

Tips

Directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.

Step 3

Transfer to Oster® Versa® Performance Blender; add cashews coconut milk and seasonings. PULSE on HIGH 2 to 3 times.

Step 4

Blend on HIGH for 1 to 2 minutes or until creamy.

Step 5

Remove to a medium saucepan; stir in stock.

Step 6

Cook over medium heat until heated through about 5 minutes.

Nutritional Information

Curried Coconut-Carrot Soup Recipe

Servings Per Recipe:4

Calories: 317.4

% Daily Value *

Protein: 5.2g 10%

Carbohydrates: 19.8g 6%

Dietary Fiber: 5.1g 21%

Sugars: 6.8g

Fat: 26.7g 41%

Saturated Fat: 19.7g 98%

Vitamin A Iu: 19047.4IU 381%

Niacin Equivalents: 2.9mg 22%

Vitamin B6: 0.2mg 15%

Vitamin C: 9.2mg 15%

Folate: 47.3mcg 12%

Calcium: 68.6mg 7%

Iron: 4.5mg 25%

Magnesium: 91.8mg 33%

Potassium: 687.4mg 19%

Sodium: 473.5mg 19%

Thiamin: 0.2mg 16%

Calories From Fat: 240.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.