Golden Carrot Soup
Servings 4 people
Ingredients
- 1 lb carrots cut into 1-inch pieces
- 1 1/2 cups canned light coconut milk or unsweetened coconut milk beverage
- 1 orange bell pepper seeded and quartered
- 2 green onions chopped
- 1 garlic clove peeled and chopped
- 2 tsp sesame oil
- 1 Tbsp rice vinegar
- Juice of 1/2 lime
- 1 tsp fish sauce optional
- 1 Tbsp honey
- 1 Tbsp chopped fresh ginger
- 3/4 tsp turmeric powder
- 1/2 tsp cayenne
- 1/2 tsp salt
- 1/3 cup roasted unsalted peanuts or 2 Tbsp sesame seeds
- 1/3 cup chopped cilantro
Instructions
- In steamer basket set in pan filled with 2 inches of water, place carrots. Heat, covered, until carrots are tender, about 10 minutes.
- 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.
- To serve, place cold soup in bowls and garnish with peanuts or sesame seeds and cilantro.
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