Carrot Ginger Soup

Serving Size:  1

Time of Preparation:  20 minutes

Ingredients:

1. Olive oil 5 g
2. Onions diced 50 g
3. Carrots chopped 50 g
4. Red curry paste 5 g
5. Salt to taste
6. Cinnamon 2 g
7. Cumin 1 g
8. Nutmeg 1 g
9. Cloves 2
10. Vegetable broth 100 ml
11. Coconut milk 50 ml
12. Dry sherry 10 g
13. Basil leaves 5 g
14. Ginger 5 g

Method:

1. In a large heavy bottom soup pot, heat the olive oil on medium high heat. Add the onions and saute for 5 minutes.
2. Add the carrots and continue to saute for an additional five minutes, stirring occasionally until the carrots are soft.
3. Stir in the curry paste, salt, cinnamon, cumin, nutmeg, and cloves.
4. Stir in the vegetable broth, Asian coconut milk, and dry sherry.
5. Bring the soup to boil and then turn down the heat to medium-low. Cover the pot and cook the soup for 20 minutes. Turn off the heat.
6. Stir in the basil and place the lid back on.
7. Allow the soup to cool for 10 minutes.
8. Carefully transfer the soup to a blender. With the lid securely on and the vent slightly opened, puree the soup until smooth and the basil is unnoticeable.
9. Serve warm and garnish with a few drops of coconut milk and fresh basil leaves.

Nutrition Value: 

Energy: 103 Kcal

Protein: 3.5 g

Carbohydrates: 10 g

Fat: 5 g

Fiber: 2.5 g