Curried Coconut Carrot Soup

Health Highlights

Ingredients

2 tbsp	Coconut oil
1 bunch	Green onion (dark and light green; separated and chopped)
6 cup chopped	Carrots (unpeeled and roughly chopped)
3 cup	Water (or low-FODMAP vegetable stock)
1 can(s) (15oz)	Coconut milk, sweetened (light or full-fat)
2 tbsp minced	Ginger root (peeled)
1 tbsp	Curry powder
1/4 tsp	Hot pepper (chili) flakes
2 tbsp	Lime juice (fresh) (freshly squeezed)
1/2 tsp	Salt and pepper
1/4 cup	Cilantro (coriander) (chopped; for serving)

In a large soup pot, heat oil over medium-low heat then add light green onions. Sauté until starting to brown then discard.
Bloom the spices in the onion-infused oil by adding the curry powder and red chili flakes. Stir frequently until spices become aromatic and darken in color, about 60 seconds.
Add green onion tops and sauté until soft; about 8 minutes.
Add the carrots and sauté for 5 minutes.
Add the stock (or water), coconut milk and ginger. Bring to a boil then cover and simmer for 15 minutes, until carrots are soft.
Transfer the soup to a blender, cover with the lid (and a cloth). Puree the soup until silky smooth. Pour the pureed soup back into the soup pot.
Add lime juice, sea salt and pepper to taste.
Garnish with cilantro.

Calories 199

Calories from fat 92

Calories from saturated fat 74

Total Fat 10.2 g

Saturated Fat 8.2 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 0.6 g

Cholesterol 0

Sodium 370 mg

Potassium 693 mg

Total Carbohydrate 27.8 g

Dietary Fiber 7.9 g

Sugars 13.1 g

Protein 2.8 g

Vegetables

3.5