Whipped up a little Carrot Ginger Coconut Milk Soup to go with last night’s Pork Bahn Mi. It’s really simple and just comes out with such a great texture, amazing flavor and invitingly bright color. You’ve really got to try it.
Total Time
1hr 10min
5.0
1 Rating
Author: The Optimalist Kitchen
Servings:
4
Ingredients
•
1/2
Sweet Onion
, diced
•
2/3
cup
Fresh Ginger
, peeled, sliced
•
3 1/2
cups
Baby Carrots
•
32
fl oz
Chicken Stock
•
14
fl oz
Coconut Milk
Cooking Instructions
1.
In a soup pot, sweat Sweet Onion (1/2) and Fresh Ginger (2/3 cup) until the onion is translucent, about three to five minutes. Add the Baby Carrots (3 1/2 cups) and cook a few minutes more.
2.
Add the Chicken Stock (32 fl oz), bring to a boil, skim, reduce heat, cover and cook at a simmer for about forty five minutes.
3.
Add Coconut Milk (14 fl oz), bring back to a boil, lower heat and simmer another ten minutes.
4.
Turn off the heat and let cool a bit. When soup is cool enough to handle puree in a blender till smooth and creamy. That's it. Enjoy!
Nutrition Per Serving
CALORIES
302
FAT
22.5 g
PROTEIN
9.9 g
CARBS
19.3 g
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