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RECIPE
5 INGREDIENTS4 STEPS1HR 10MIN

Carrot, Ginger & Coconut Milk Soup

5.0
1 Ratings
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The Optimalist Kitchen
maximum taste, minimum toil
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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.

1HR 10MIN

Total Time
The Optimalist Kitchen
maximum taste, minimum toil
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Ingredients
US / METRIC
Servings:
4
Serves 4
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
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Nutrition Per Serving
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CALORIES
302
FAT
22.5 g
PROTEIN
9.9 g
CARBS
19.3 g

Directions

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Step 1
In a soup pot, sweat Sweet Onion (1/2) and Fresh Ginger (2 ounce) until the onion is translucent, about three to five minutes. Add the Baby Carrots (1 pound) and cook a few minutes more.
Step 2
Add the Chicken Stock (32 fluid ounce), bring to a boil, skim, reduce heat, cover and cook at a simmer for about forty five minutes.
Step 3
Add Coconut Milk (14 fluid ounce), bring back to a boil, lower heat and simmer another ten minutes.
Step 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!

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Nutrition Per Serving
Calories
302
% Daily Value*
Fat
22.5 g
29%
Saturated Fat
19.9 g
99%
Trans Fat
0.0 g
--
Cholesterol
4.7 mg
2%
Carbohydrates
19.3 g
7%
Fiber
3.3 g
12%
Sugars
8.3 g
--
Protein
9.9 g
20%
Sodium
172.5 mg
8%
Vitamin D
--
--
Calcium
73.0 mg
6%
Iron
4.1 mg
23%
Potassium
323.4 mg
7%
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