Sopa de Cenoura

Sopa de Cenoura is a vibrant Brazilian carrot soup that is both comforting and nutritious. This vegan dish is infused with aromatic spices and coconut milk, giving it a rich, creamy texture and a delightful flavor.

Ingredients

• Carrots - 300 grams, peeled and chopped
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Coconut milk - 200 ml
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Ginger - 1 teaspoon, grated
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - for garnish

Steps

1. In a pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
2. Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
3. Stir in the chopped carrots, cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes, or until the carrots are tender.
5. Remove from heat and blend the soup until smooth using an immersion blender or a regular blender.
6. Return the blended soup to the pot and stir in the coconut milk. Heat gently for another 5 minutes.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 28 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in beta-carotene, which supports eye health.
• High in fiber, promoting digestive health.

Tags