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curried-carrot-soup-with-pan-toasted-bread

Curried Carrot Soup with Pan-Toasted Bread

A warm and comforting soup with a hint of curry, served with crispy pan-toasted bread.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Soup Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 lb carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • to taste salt and pepper

Bread Ingredients

  • 4 slices bread
  • 2 tablespoon butter

Instructions 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and curry powder, and cook for another minute.
  3. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 20 minutes.
  4. Use a blender to puree the soup until smooth. Return the soup to the pot, stir in the coconut milk, and season with salt and pepper to taste. Keep warm.
  5. In a pan, melt the butter over medium heat. Add the bread slices and toast until golden brown on both sides.
  6. Serve the soup hot with the pan-toasted bread on the side.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 700mg | Fiber: 6g | Sugar: 10g | Vitamin A: 12000IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 2mg

Keywords

Carrot, Curry, Soup
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