By Anonymous Eggplant
Carrot, Ginger, and Coconut Soup
2 steps
Prep:45minCook:30min
Updated at: Thu, 17 Aug 2023 03:30:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Glycemic Load
4
Low
Nutrition per serving
Calories247.7 kcal (12%)
Total Fat22.9 g (33%)
Carbs11.4 g (4%)
Sugars3.9 g (4%)
Protein2.8 g (6%)
Sodium409.5 mg (20%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
In a medium sauce pan, heat the oil over medium-high heat. Add the onions, ginger, garlic and turmeric, and sauté until the onions are soft, about 4 — 6 minutes. Add the carrots and the broth, and stir to combine. Bring to a boil and reduce to a simmer, and cook for 10 minutes. Add the coconut milk and continue to cook for 5 — 8 minutes more or until the carrots are very soft.

Step 2
Blend the soup in batches, and return to the pot. Thin as necessary with additonal stock or water. Season with kosher salt and freshly ground black pepper, to taste.

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