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SkinnyMS

Curried Carrot and Ginger Soup

This soup is smooth and scrumptious with spicy-sweet flavors that everyone is sure to love.
Course: Dinner, Soup
Cuisine: Universal
Keyword: Low-Carb, Paleo, Vegetarian
Servings: 4 people
Calories: 304kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 2 tablespoons coconut oil
  • 1 onion diced
  • 1 tablespoon ginger grated
  • 2 cups carrots peeled and diced
  • 1 tablespoon curry powder
  • 1/2 teaspoon sea salt
  • 4 cups chicken stock or vegetable stock
  • 1 cup coconut milk
  • 1 lime juice
  • 1/4 cup shredded coconut or flaked

Instructions

  • Heat the coconut oil over medium-high heat in a large saucepan. Add the onion and ginger and cook until soft. Add the carrots, curry powder, and salt. Stir and cook for about a minute.
  • Add the stock and bring to a boil. Reduce heat and simmer for 15-20 minutes, until carrots are very tender. Transfer the soup to a blender and puree until very smooth and add back to the pot Stir in the coconut milk and lime juice and simmer on low until heated through. Serve topped with the coconut.

Nutrition

Serving: 0.5cup | Calories: 304kcal | Carbohydrates: 15g | Protein: 7g | Fat: 24g | Saturated Fat: 20g | Cholesterol: 1378mg | Sodium: 468mg | Fiber: 5g | Sugar: 8g |
SmartPoints (Freestyle): 15
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SmartPoints (Freestyle): 15
SmartPoints (Freestyle): 15