Golden Carrot Soup
Servings
4people
Servings
4people
Ingredients
  • 1lb carrotscut into 1-inch pieces
  • 1 1/2cups canned light coconut milk or unsweetened coconut milk beverage
  • 1 orange bell pepperseeded and quartered
  • 2 green onionschopped
  • 1 garlic clovepeeled and chopped
  • 2tsp sesame oil
  • 1Tbsp rice vinegar
  • Juice of 1/2 lime
  • 1tsp fish sauceoptional
  • 1Tbsp honey
  • 1Tbsp chopped fresh ginger
  • 3/4tsp turmeric powder
  • 1/2tsp cayenne
  • 1/2tsp salt
  • 1/3cup roasted unsalted peanutsor 2 Tbsp sesame seeds
  • 1/3cup chopped cilantro
Instructions
  1. In steamer basket set in pan filled with 2 inches of water, place carrots. Heat, covered, until carrots are tender, about 10 minutes.
  2. In blender, place coconut milk, 1/2 cup water, carrots, orange bell pepper, green onions, garlic, sesame oil, rice vinegar, lime juice, fish sauce (if using), honey, ginger, turmeric, cayenne, and salt, and blend until smooth. If a thinner consistency is desired, blend in additional water or coconut milk. Place soup in container and chill for at least 2 hours.
  3. To serve, place cold soup in bowls and garnish with peanuts or sesame seeds and cilantro.
Recipe Notes

Per serving: 128 calories; 2 g protein; 4 g total fat (2 g sat. fat); 22 g total carbohydrates (13 g sugars, 4 g fiber); 382 mg sodium