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

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  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 in over medium-high heat in a medium sized stock pot. Add chopped onion, minced garlic, and peeled and grated ginger to pot and cook for 5 minutes.
2. Add chopped carrots and cook for 3 more minutes. Stir broth, cayenne, and cilantro leaves into pot and bring to a boil. Once boiling, lower heat, cover pot and simmer until carrots can easily be pierced with a fork. This will take anywhere between 15 and 40 minutes depending on the size of the diced carrots.
3. Add coconut milk and cook until warmed through and carrots are soft, puree using an immersion blender or add to a blender to puree. Return soup back to stock pot and add more stock if too thick.
4. Add lime juice and more salt to taste. Garnish soup with cayenne pepper and fresh cilantro leaves. Serve hot.

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