Roast Carrot and Chicken Soup
- Number of Servings: 6
Ingredients
10 oz of sliced frozen carrots1 small onion, sliced or chopped. 3 Cups chicken broth1/2 Cup Full-Fat Coconut MilkSpices: cumin, corriander, salt, pepper, siraccha sauce, to taste. ----2 Large Split Chicken Breast, with SkinCoconut Oil 1/4 - 1/2 Cup Spices for Chicken
1. Lay the carrots and onions flat in a glass baking dish.
2. Rub the chicken with the spices and stick spice-coated oil under the skin.
3. Roast covered at 350 until internal temp is about 150. Remove cover and roast until chicken is done.
4. Remove chicken from pan and let rest before eating.
5. Using a slotted spoon, remove carrots and onions.
6. Put into blender or food processor and blend until smooth.
7. Pour into pot, add broth, spices and chicken fat from pan and bring to an almost-boil, stiring often to prevent burning or sticking.
8. Reduce heat, pour in coconut milk and stir until smooth.
9. Serve, topped with chopped roast chicken.
Serving Size: Makes 6 1-Cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user EMPRESS8411.
2. Rub the chicken with the spices and stick spice-coated oil under the skin.
3. Roast covered at 350 until internal temp is about 150. Remove cover and roast until chicken is done.
4. Remove chicken from pan and let rest before eating.
5. Using a slotted spoon, remove carrots and onions.
6. Put into blender or food processor and blend until smooth.
7. Pour into pot, add broth, spices and chicken fat from pan and bring to an almost-boil, stiring often to prevent burning or sticking.
8. Reduce heat, pour in coconut milk and stir until smooth.
9. Serve, topped with chopped roast chicken.
Serving Size: Makes 6 1-Cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user EMPRESS8411.
Nutritional Info Amount Per Serving
- Calories: 158.4
- Total Fat: 13.9 g
- Cholesterol: 14.7 mg
- Sodium: 1,697.5 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.9 g
- Protein: 1.8 g
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