Coconut Carrot Soup

A spiced and lightly creamy soup with stewed carrots, chickpeas, fresh coriander, and coconut milk. I use a spice mix of garam masala and colombo masala. Vegan and gluten-free, 500 ml, enough for 2 bowls.

Carrot, tomatoes, white onion, garlic, lime juice, fresh coriander, chickpeas, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), homemade colombo masala (contains among others fenugreek, mustard seeds, turmeric), coconut milk, santen (coconut cream), organic vegetable stock, pepper and salt, sunflower oil.

Allergens: mosterd.

MicrowaveMarleen's choice

Heat the soup in the microwave with the lid loosely on for 1-2 minutes, or in a saucepan on the stove.

Energy62,92 kcal

Protein1,65 g

Fat3,23 g

of which saturated2,35 g

Carbohydrates5,73 g

Dietary fibre1,87 g

Salt0,21 g

Average weight: 500 g

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