Carrot Curried Soup With Toasted Seeds
This vegan and dairy-free carrot soup with curried spices and ginger is so flavorful and fresh! Sprinkle with toasted quinoa and pumpkin seeds for a pop of flavor.
Servings: 4 servings
Ingredients
- Carrot Curried Soup
- 1 lb carrots peeled and sliced into chunks
- 3 cups vegetable broth
- 1/2 cup coconut milk
- 2 tbsp olive oil
- 1 large shallot sliced
- 2 garlic cloves fresh, minced for better flavor
- 2 tbsp ginger fresh, minced for better flavor
- 2 tsp curry powder
- 2 tsp fresh lemon juice
- sea salt to taste
- Toasted Seeds Garnish
- 1/4 cup quinoa
- 1/4 cup raw pumpkin seeds
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp sea salt
Instructions
- Heat oil in a medium saucepan over medium heat.
- Add shallots, garlic and ginger and cook until fragrant.
- Sir in curry powder and salt.
- Add carrots and broth, increasing the heat. Bring the mixture to a boil, then reduce the heat and simmer until the carrots are very soft, about 20 minutes.
- Process the soup in a blender.
- Return the soup to a saucepan over medium heat.
- Stir in coconut milk.
- Taste and adjust the seasoning with salt and add lemon juice.
- For the toasted seeds, you need to heat a frying pan until you can feel the heat by placing your hand just above the pan.
- Add quinoa and stir constantly until it starts to pop.
- Add the pumpkin seeds and toast for another 2 minutes
- Turn the burner off and add the spices. Stir until well mixed.
- Sprinkle the seed over the soup and serve.
Nutrition
Calories: 249kcal | Carbohydrates: 24g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 1085mg | Potassium: 587mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19410IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg