Creamy Carrot Soup with Coconut Milk
recipe

Preparation Time: 30-60 minutes
Serving Size: 4 servings
Ingredients:
- 500 g carrots, diced
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 400 ml coconut milk
- 500 ml vegetable broth
- 1 tbsp dukka spice mix
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or cilantro) for garnish
Instructions:
1. Heat the olive oil in a pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Add the diced carrots to the pot and continue cooking for another 5 minutes.
3. Pour the vegetable broth into the pot and let the soup simmer for about 20 minutes, or until the carrots are completely tender.
4. Stir in the coconut milk and dukka spice mix. Mix well and heat for a few more minutes.
5. Blend the soup using an immersion blender or a regular blender until it is completely smooth.
6. Season with salt and pepper to taste. Serve the hot soup garnished with fresh herbs.
7. Enjoy with roasted tortillas on the side.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 5 g

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