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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in pan at medium, add onion, cayenne pepper and garlic. Cook until onion is translucent (taking care not to burn the garlic). | 2. Add chopped carrot and tomato (and ginger, optional) and cook for another 5 or 10 minutes, stirring about every minute. | 3. Add bouillion cubes and water (water should just about immerse the contents of the pan). | 4. Simmer until carrots are tender. | 5. Blend the contents of the pan and return to pan. | 6. Stir in coconut milk and heat through without allowing it to boil. | 7. Serve and add cilantro and lime juice to taste. The lime juice helps mellow out the heat of the cayenne pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive sunflower oil	2 -3	tablespoons		-	-	-	-
onion	2		sliced	128.0	29.888	3.52	0.32
garlic clove	3		chopped	-	-	-	-
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
cayenne pepper	1		sliced	5.724	1.0193	0.2162	0.3109
carrot	500 -600		chopped	0.0	0.0	0.0	0.0
tomato	4		diced	160.8396	34.7592	7.8633	1.7871
vegetable bouillon cube	2			-	-	-	-
water	1 1/2	1/2		0.0	0.0	0.0	0.0
coconut milk	400			220800.0	5318.4	2198.4	22886.4
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
lime	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.