Carrot Lemongrass Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 large carrots, roughly chopped1 large zucchini, roughly chopped (approx 6 cups)3 stalks lemongrass, finely chopped2 cloves garlic, pressed˝ inch piece of ginger, finely chopped (approx 4 teaspoons)1 onion, roughly chopped1˝ cups coconut milkjuice of ˝ limeFresh cilantro, for garnish1 teaspoon salt
- prepare the lemongrass by removing the outer layers and cut 1-2 inches from the tops.
- finely chop the remaining lemongrass parts
- prepare the onion, garlic, ginger
- put the onion, garlic, ginger, lemongrass, carrots, coconut milk, and salt in a pot; add enough water to cover, bring to boiling, reduce heat, cover, and simmer for about 20 minutes.
- add the zucchini and more water if necessary; the liquid should be just covering the vegetables; continue simmering for another 15 minutes.
- when the vegetables are tender, remove from the heat and let cool.
- using an immersion blender, blend the soup into a creamy consistency.
- add lemon juice
Serving Size: Makes 4 Servings
- finely chop the remaining lemongrass parts
- prepare the onion, garlic, ginger
- put the onion, garlic, ginger, lemongrass, carrots, coconut milk, and salt in a pot; add enough water to cover, bring to boiling, reduce heat, cover, and simmer for about 20 minutes.
- add the zucchini and more water if necessary; the liquid should be just covering the vegetables; continue simmering for another 15 minutes.
- when the vegetables are tender, remove from the heat and let cool.
- using an immersion blender, blend the soup into a creamy consistency.
- add lemon juice
Serving Size: Makes 4 Servings
Nutritional Info Amount Per Serving
- Calories: 135.2
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,205.0 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 7.2 g
- Protein: 3.7 g