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Vibrant Carrot and Red Pepper Soup
This vibrant and flavorful carrot and red pepper soup is a delightful blend of sweetness and warmth, making it perfect for a light and healthy meal any time of the year. The bright orange hue is not just visually appealing; it brings a sense of comfort and nourishment. With the addition of creamy coconut milk and aromatic curry powder, each spoonful is a burst of flavor that transports you to a sunny, tropical paradise. This soup is not only easy to make but also packed with nutrients, making it a wonderful choice for a wholesome lunch or dinner. Historically, soups have been a staple in various cultures, serving as a source of sustenance and warmth, and this recipe reflects that rich tradition.
Ingredients
- Olive oil
- 2 tablespoons
- Carrots
- 4 medium, peeled and chopped
- Red bell pepper
- 1 large, chopped
- Onion
- 1 medium, diced
- Garlic
- 2 cloves, minced
- Vegetable broth
- 4 cups
- Coconut milk
- 1 can (13.5 oz)
- Curry powder
- 1 tablespoon
- Salt
- to taste
- Black pepper
- to taste
- Fresh cilantro
- for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped carrots, red bell pepper, onion, and minced garlic. Sauté for about 5 minutes, until the vegetables start to soften and the onion becomes translucent.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the carrots are tender.
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender, ensuring to vent the lid to avoid steam buildup.
- Stir in the coconut milk and curry powder. Season with salt and pepper to taste, adjusting as necessary to enhance the flavors.
- Simmer for an additional 5 minutes to allow the flavors to meld together beautifully.
- Serve the soup hot, garnished with fresh cilantro leaves for an added touch of color and flavor.
Tips
- For added depth, try roasting the carrots and red bell pepper before adding them to the pot.
- If you prefer a spicier kick, add a pinch of cayenne pepper or some chopped jalapeño during the sautéing step.
- This soup can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 10 minutes Cook Time: 30 minutes Calories: 250 Fat: 15g Carbs: 30g Protein: 4g Sodium: 600mg Sugar: 6g
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