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Recipe Category: Soup
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Ingredients
Yield: 4 servings
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1½ cups (190g) sliced carrots
- 1 tablespoon grated fresh ginger
- 1½ cups (360 ml) vegetable broth
- 1 (13.5-ounce/400-ml) can full-fat coconut milk
- grated zest of 1 lemon
- ¼ teaspoon freshly ground black pepper
Method
- Heat the oil in a large saucepan over medium heat
- Add the carrots and ginger and cook for about 5 minutes, stirring occasionally, until the carrots begin to soften
- Add the broth and coconut milk to the pan and cover
- Continue to cook for 20 minutes, until the carrots are tender and can easily be pierced with a knife
- Pour the soup into a blender and blend until smooth, about 2 minutes
- To serve, divide the soup among 4 bowls and top with the lemon zest and freshly ground black pepper
- Refrigerate in a tightly sealed container for up to 4 days or freeze for up to a month
- To reheat – Warm in a covered saucepan over medium-low heat until the desired temperature is reached
Nutritional Info. 234 calories – 20.6g fat – 2.1g protein – 7.7g total carbs – 6.3g net carbs
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