| PREP | COOK | KCAL | FATS (G) | CARBS (G) | PROTEIN (G) |
| 15 mins | 20 mins | 133 | 9 | 27 | 3 |
Ingredients
SERVES 3
2 garlic cloves, minced
1 carrot, peeled, grated
1 red bell pepper, chopped
1 tbsp. coconut oil
1 medium onion, diced
1 ½ tbsp. ginger, minced
1 large zucchini, chopped
1 tbsp. curry powder (or more to taste)
2 cups (500ml) chicken or vegetable broth
1 tomato, chopped
⅓ cup (80ml) plant-based cream (or normal)
Directions
- In a large pot, heat oil and sauté the onion. Add the minced ginger and garlic then continue for 2-3 more minutes.
- Next, add the peeled and grated carrot and sauté for about 2 minutes, stirring occasionally. Add the chopped peppers and zucchini. Cook the vegetables for about 5 minutes, season with curry powder and mix well.
- Next, pour in the broth and bring to a boil. Cook covered for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with salt.
- Once vegetables are cooked, take off from heat and blend using a hand blender. Add in the cream, season for taste, mix well and serve.
