Spicy Carrot, Coconut, Lime & Ginger Soup
| 9 |
30 |
138 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
20 min |
4
|
An anti-inflammatory powerhouse.
Ingredients
|
1 medium
|
Yellow onion
(roughly chopped)
|
|
1 tsp minced
|
Ginger root
|
|
6 cup chopped
|
Carrots
|
|
4 cup
|
Vegetable stock/broth
|
|
1 can(s) (13.5 oz)
|
Coconut milk, sweetened
(unsweetened)
|
|
1 pinch
|
Sea salt, fine
(to taste)
|
|
1/4 tsp
|
Cayenne pepper
(more or less to taste)
|
|
2 whole lime(s)
|
Lime juice (fresh)
|
|
3 sprig
|
Cilantro (coriander)
|
Instructions
- Melt coconut oil in soup pot over medium heat and add the onion and ginger – cook for a few minutes.
- Add carrots, and cook covered for 10-15 minutes until carrots begin to soften.
- Add broth, bring to a boil, reduce to a simmer for 10-15 more minutes.
- Add coconut milk and cook until carrots are soft.
- Add lime juice, and salt, pepper.
- Puree with a blender and you are ready to eat.
To make AIP friendly omit: Cayenne Powder
Nutrition Facts
Per Portion
Calories
138
Calories from fat
25.9
Calories from saturated fat
19.9
Total Fat
2.9 g
Saturated Fat
2.2 g
Trans Fat
0
Polyunsaturated Fat
5.0 g
Monounsaturated Fat
10.7 g
Cholesterol
0
Sodium
799 mg
Potassium
658 mg
Total Carbohydrate
29.0 g
Dietary Fiber
6.9 g
Sugars
15.4 g
Protein
2.4 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
