Carrot Coconut Soup
Ingredients
Main Ingredients
-
1
stalk
lemongrass
-
16
ounces
carrots, peeled and sliced
-
1
14-ounce can
light coconut milk
-
1
clove
garlic
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
sherry vinegar
-
1
teaspoon
red curry paste or freshly minced ginger
-
½
teaspoon
sea salt
-
½
cup
water
Optional Garnishes
-
hemp seeds
-
pepitas
-
microgreens
Instructions
- Prepare the lemongrass by chopping off the root end and tough upper stem, then finely chop the tender part.
- In a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, salt, and pepper.
- Blend until smooth. If using a standard blender, strain and blend again for a smoother texture.
- Chill the soup for at least 4 hours or heat it gently in a saucepan if serving warm.
- Season to taste with more salt and pepper, drizzle with olive oil, and serve with desired garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
4g
Sodium
300mg
Cholesterol
0mg
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