Vegetarian

Roasted Carrot Soup with Coconut Milk is for Soup.

Roasted Carrot Soup with Coconut Milk takes several minutes to prepare.

Roasted Carrot Soup with Coconut Milk takes several minutes to cook.

Roasted Carrot Soup with Coconut Milk makes 4 servings.

The ingredients for Roasted Carrot Soup with Coconut Milk are:

2 tablespoons vegetable oil
450 grams / 1 pounds carrots, diced
1 onion, chopped
2 garlic cloves
2.5 centimeter / 1 inch piece of fresh root ginger, chopped
1 stick lemongrass, finely chopped
1 red chilli, finely sliced
1/2 teaspoon curry powder (or garam masala)
1 teaspoon coriander seeds
2 servings Asian Home Gourmet Coconut Milk
700 milliliters pints vegetable stock
2 tablespoon lime juice
2 tablespoon fresh coriander (cilantro) chopped
Salt and fresh ground black pepper

Here is how you make Roasted Carrot Soup with Coconut Milk:

Pre-heat oven to 200C/390F. Heat the oil in an ovenproof dish and roast the carrots for 25 minutes or so until lightly golden and tender. Set aside.In a large pan with some PAM or other oil spray, sautee the onion, garlic, ginger, lemongrass, chili, curry powder and coriander. Allow the spices to release their fragrances. Stir in the roasted carrots, coconut milk and stock and bring to the boil. Reduce the heat to low and simmer gently for 8-10 minutes.Remove from the heat and season with salt and pepper to taste. Add the lime juice and coriander and stir well. Serve hot.Number of Servings: 4Recipe submitted by SparkPeople user BIPOLARPRINCESS.

The nutritional information for Roasted Carrot Soup with Coconut Milk is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 197.5

• Total Fat: 10.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,723.4 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 3.6 g
• Protein: 2.8 g

Roasted Carrot Soup with Coconut Milk is Asian cuisine.

The dietary needs meet for Roasted Carrot Soup with Coconut Milk is Vegetarian