Indonesian Carrot Soup - Low Glycemic No Added SugarReport Violation
Carbs Per Serving: 20.7 g
Prep Time:<35 minutes
Skill Level: Easy
Curry's health benefits are derived from their spice rich ingredients. Turmeric, curry's main ingredient is recognized by its yellow color. A member of the ginger family, turmeric has long been associated with its healing properties. Used as a common antiseptic in India, turmeric is used regularly to treat damaged skin such as cuts or burns. It's even being touted as a possible cure for Alzheimer's disease. Carrot contains a very complete nutrition to provide our body the essential enzymes, vitamins and minerals. For each 100 gram, the carrot has 7.6 gram of carbohydrate, 0.6 gram of protein, 0.3 gram of fat, 30 milligram of calcium and 0.6 milligram of iron. Also, it is a good source of fiber, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin K, biotin, potassium and thiamine.
The combination of carrots and curry make this recipe both delicious and extremely nutritious. Bon Appetit.
3 tablespoons olive oil
4 whole garlic cloves, peeled
1 tablespoon minced fresh ginger
2 stalks celery
3 lbs carrots, peeled and sliced
2 teaspoons ground yellow curry powder
2 teaspoons ground coriander
1 teaspoons ground cumin
½ teaspoons crushed red pepper flakes
8 cups vegetables stock
½ cup sherry
1/4 cup Fructevia, Steviva Brand Stevia Blend or a tiny dash of Steviva Brand Stevia Powder
2 cans (16 oz each) unsweetened coconut milk
4 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper, to taste
1. Heat a stockpot or large pot over medium-high heat. Add the olive oil, garlic, ginger, onion, celery, and carrots. Sauté for 10 minutes. Add the curry, coriander, cumin, red pepper flakes, stock, and sherry. Bring to a boil. Reduce heat to medium and simmer for 35 minutes (I did it for about 20 minutes).
3. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth.