Curried Carrot Soup with Tarragon Oil
Carrots are a great source of vitamin A, which is important for vision health.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Curried Carrot Soup with Tarragon Oil
Ingredients
Instructions
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Heat olive oil in a large pot.
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Add onion, garlic, and curry powder. Cook until onion is translucent.
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Add carrots and vegetable stock. Bring to a boil and simmer until carrots are tender.
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Use a blender or immersion blender to puree the soup until smooth.
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Stir in coconut milk, lime juice, salt, and black pepper.
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In a separate small pot, heat olive oil over medium heat. Add tarragon and cook until fragrant.
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Remove from heat and let the tarragon oil cool.
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Serve the soup hot, drizzled with tarragon oil.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 24g8%
- Sugars 8g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
