Ingredients
8
8 servings
- •4 cups baby carrots
- •4 cups chicken stock
- •2 cups water
- •1 (14 ounce) can coconut milk
- •1 onion, diced
- •1 (1 inch) piece fresh ginger, peeled and minced
- •1 teaspoon sea salt, or more to taste
- •ground black pepper to taste
- •1 teaspoon dried cilantro
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 138
- Carbohydrate: 10g
- Fat: 11g
- Fiber: 3g
- Protein: 2g
- Sugar: 5g
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