Directions

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).

Remove from the heat and add the Fructevia, Steviva Blend or a tiny dash of StevivaSweet, coconut, milk, cilantro, salt, and pepper.

Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth.

Indonesian Carrot Soup – Low Glycemic No Added Sugar

  

October 13, 2016

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!

  • Prep: 35 mins
  • Cook: 25 mins
  • Yields: 12 servings

Ingredients

3 tbsp olive oil

4 whole garlic cloves (peeled)

1 tbsp minced fresh ginger

2 celery stalks

3 lbs carrots (peeled and sliced)

2 tsp ground yellow curry powder

2 tsp ground coriander

1 tsp ground cumin

1/2 tsp crushed red pepper flakes

8 cups vegetables stock

1/2 cup sherry vinegar

1/4 cup Fructevia, Steviva Blend (or a tiny dash of StevivaSweet)

4 cups unsweetened coconut milk (2 cans, 16 oz each)

4 tbsp chopped fresh cilantro salt and freshly ground black pepper, to taste  

00:00

Nutrition Facts

Serving Size1 bowl
Calories130
Sodium940 mg
Potassium0.32 g
Protein3 g
Sugar8 g
Total Fat5.1 g
Saturated Fat1 g
Polyunsaturated Fat0.3g
Monounsaturated Fat2.5 g
Total Carbohydrates19 g
Dietary Fiber5 g


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