Curry Carrot Soup
recipe

A warm and comforting curry-spiced carrot soup enriched with white beans and sunflower seeds, perfect for cold winter days. Quick to prepare and utilizes carrots with skins, reducing food waste.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 500 g carrots (with skins)
- 1 onion
- 2 garlic cloves
- 2 tbsp curry powder
- 1 tbsp fresh ginger (grated)
- 400 ml coconut milk
- 600 ml vegetable broth
- 400 g white beans (cooked)
- 50 g sunflower seeds
- Salt and pepper to taste
- 2 tbsp oil for sautéing

Instructions:

1. Peel and chop the onion and garlic.
2. Heat the oil in a pot and add the onion and garlic. Sauté until softened.
3. Add the chopped carrots, curry powder, and ginger. Cook for a few minutes.
4. Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for about 15-20 minutes, or until the carrots are tender.
5. Blend the soup with an immersion blender or in a blender until smooth.
6. Stir in the white beans and heat for a few more minutes.
7. Season with salt and pepper to taste.
8. Serve the soup garnished with sunflower seeds.

Nutritional Information (per serving):

- Energy: 250 kcal
- Protein: 10 g
- Carbohydrates: 35 g
- Fat: 10 g
- Fiber: 8 g

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