Servings: 6
Serving Size: 1 cup
4 cups vegetable stock
4 cups carrots
1 onion, sliced
½ cup light coconut milk
1teaspoon ground ginger
¾ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon red curry paste (optional, kind of spicy, you dont have to use it)
In a pot, sauté the onion. When onion is soft, add vegetable stock. Chop carrots into 1 inch pieces and add to the soup. Bring to a boil, and then reduce heat to a simmer. Simmer for 20 minutes or until carrots are soft. Add in salt, pepper, ginger, honey, red curry paste and coconut milk. Simmer for 5 minutes. Fill blender half full of soup. Blend until smooth. Repeat until all soup is blended. Reheat and serve hot.
Per serving: 71 calories, 2 grams fat, 2 grams protein, 16 grams carbohydrates, 2 grams dietary fiber.
