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.

Coconut Carrot Soup

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), cumin seeds, coriander seeds, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, clove), baking soda, 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

Fat3,19 g

of which saturated2,35 g

Carbohydrates5,73 g

Dietary fibre1,87 g

Protein1,65 g

Salt0,21 g

Average weight: 500 g