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Carrot Ginger Soup

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Sweet carrots simmered with fresh ginger and garlic, blended with coconut milk and finished with lime. Serves 6.

Carrot ginger soup with cilantro and chili flakes in a bowl

Soup

 2 tbsp olive oil
 1 onion, chopped
 3 garlic, minced
 2 tbsp fresh ginger, grated
 2 lbs carrots, peeled and chopped (900g)
 4 low-sodium vegetable broth
 1 tsp salt
 1 can full-fat coconut milk (13.5 oz), divided
 1 lime, juiced

Garnish

 fresh cilantro
 1 pinch red chili flakes
1

Sauté. Heat the oil in a large pot over medium heat. Cook the onion 5 minutes until soft. Add the garlic and ginger and cook 1 minute.

2

Simmer. Add the carrots, broth, and salt. Bring to a boil, cover, and simmer 20–25 minutes until the carrots are very tender.

3

Blend. Blend until silky smooth.

4

Finish. Stir in most of the coconut milk and the lime juice. Taste and adjust the salt.

5

Serve. Ladle into bowls and swirl in the remaining coconut milk. Top with cilantro and chili flakes.

Nutrition Facts

6 servings

Serving size

about 1 1/2 cups

Amount per serving
Calories255
% Daily Value *
Total Fat 19g25%

Saturated Fat 13g65%
Trans Fat 0g
Cholesterol 0mg
Sodium 580mg26%
Total Carbohydrate 19g7%

Dietary Fiber 5g18%
Total Sugars 8g
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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