Yellow Curry Carrot Soup

Ingredients

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• Carrot Carrot 6 6
• Yellow Onion Brown Onion 1 1
• Garlic Garlic 1 1
• Vegetable Broth Vegetable Broth 250ml 4/5 cup
• Coconut Milk Coconut Milk 200ml 4/5 cup
• Plain Yoghurt Plain Yoghurt 30g 2 tbsp
• Yellow Curry Paste Yellow Curry Paste 1 tsp 1 tsp
• Paprika Paprika 1/2 tsp 1/2 tsp
• Red Chili Flakes Crushed Chillies 1/2 tsp 1/2 tsp
• Table Salt Table Salt seasoning seasoning
• Ground Black Pepper Ground Black Pepper seasoning seasoning
• Rapeseed Oil Rapeseed Oil 1 tbsp 1 tbsp

Instructions

1. 1.Add a tablespoon of oil to a saucepan and heat. Add some chopped onion, crushed garlic, yellow curry paste, paprika and season. Cook for 3 mins.
2. 2.Meanwhile, peel and chop the carrots. Add the sliced carrot to the saucepan and the vegetable broth. Cover the saucepan and cook for 12 mins.
3. 3.Once cooked, pour the contents into a blender and add some coconut milk. Blend.
4. 4.Now smooth, pour the contents back into the saucepan and heat for 2 mins.
5. 5.Serve with a spoon of yoghurt and chillie flakes.

Nutritional Information

• Calories:
  221
• Fat:
  9g
• Sodium:
  513mg
• Carbs:
  26g
• Sugar:
  12g
• Protein:
  10g