Ingredients1 h 10 m servings 138 cals
- Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
- Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
- Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.
Per Serving: 138 calories; 10.8 g fat; 9.8 g carbohydrates; 2.2 g protein; 2 mg cholesterol; 757 mg sodium. Full nutrition
ReviewsRead all reviews 4
I add a tablespoon of cumin and turmeric while doubling the batch and it is exceptional!!
This is a nice fresh tasting soup with a subtle ginger kick. I used organic purple carrots instead of baby carrots and vegetable broth. The result is a sweet yet spicy flavour and absolutely no ...
12.3.15 I used whole organic carrots cut into chunks and steamed them rather than boiling. The ginger gives this a subtle kick, and once blended, the soup's texture is creamy and smooth. Hus...