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Ingredientes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1½-inch piece of ginger, grated (freezing the ginger makes it easier to grate)
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 2 pounds carrots, peeled and chopped
- 4 cups vegetable or chicken broth
- 2 tablespoons lemon juice
- salt and pepper
- up to 1 cup coconut milk (optional)
- cilantro for garnish
Direcciones
- Directions: Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring, until softened. Add the garlic, ginger, cumin, cinnamon and allspice and cook for another 2-3 minutes. Add the carrots and stir to coat. Continue to cook for another 4-5 minutes. Add the broth, cover and reduce heat to low and simmer for about 30 minutes, or until the carrots are soft. Use an immersion blender to puree until smooth. Stir in the lemon juice and coconut milk (if using) and add salt and pepper to taste. Ladle into individual bowls and garnish with cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 3 servings | |
| Calories 188 | |
| Calories from Fat 50 | 27% |
| Total Fat 5.7g | 7% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 192mg | 8% |
| Potassium 1003mg | 29% |
| Total Carbs 34.14g | 9% |
| Dietary Fiber 9.2g | 31% |
| Sugars 15.02g | 10% |
| Protein 3.74g | 6% |
