Easy Thai Carrot Soup

Ingredients

• Coconut oil

  1 tsp or 5g

• Onions

  Raw

  1 medium or 110g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  3 cloves, minced or 9g

• Carrots

  Raw

  6 cup chopped or 768g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ½ cup or 339g

• Lime juice

  Raw

  2 tsp or 10g

Directions

1. Melt coconut oil over medium-high heat in a medium-sized stock pot. Add chopped onion, minced garlic, and peeled and grated ginger, cooking for 5 minutes.
2. Add chopped carrots and cook for 3 more minutes. Stir in broth, cayenne, and cilantro leaves, and bring to a boil. Once boiling, lower heat, cover, and simmer until carrots are tender, about 15 to 40 minutes.
3. Add coconut milk and cook until warmed through. Puree the soup using an immersion blender or transfer to a blender, then return to the pot. Add more stock if the soup is too thick.
4. Stir in lime juice and adjust seasoning with salt to taste. Garnish with cayenne pepper and fresh cilantro leaves. Serve hot.