Good for:
Plant based
Nutrition per serving
Calories (kcal)
345
Fat (g)
28.0
Carbs (g)
24.0
Protein (g)
4.0
Salt (g)
0.7
Sugar (g)
9.0
Ingredients
1
tbsp
Coconut Oil
0.5
Cup
Shallots (chopped)
2
tbsp
Turmeric (chopped)
2
tbsp
Ginger Root (chopped)
4
Clove
Garlic (chopped)
4
Cup
Vegetable Stock ((Broth))
1
lb
Carrot (chopped)
1
Dash
Sea Salt
1
Can
Coconut Milk
1
tsp
Curry Powder
0.5
tsp
Lime Juice (raw)
0.5
tsp
Coconut aminos
1
tsp
Maple Syrup
1
Dash
Cayenne Pepper
Method
- Over medium heat, heat a saucepan and add oil. Add and sauté shallots, turmeric root and ginger
for 3 minutes or until tender. - Then, add garlic and continue cooking for another minute or until fragrant. Add broth, carrots, and
salt. Bring to boil and cover. Lower the heat and let it simmer until carrots are tender, around 15-20
minutes. Remove from heat and let it cool. - Place the soup in a blender and blend until smooth. Then, add back to the sauce pan and let it
simmer. - Finally, add coconut milk, curry, lime juice, coconut aminos, maple syrup, and cayenne pepper. Stir
until well combined. Serve while still hot.
