Carrot Ginger Thai Soup

The perfect combination of sweet, sour and spicy in one bowl. You might just need to make a double batch to save in the freezer for those rainy days.

Prep Time – 8 minutes

Cook Time – 35-40 minutes

Servings – 8-10

Ingredients

• 1 Onion, chopped
• 3 cloves Garlic, minced
• 1 stalk of Lemongrass
• 3 thumbs of Ginger, sliced
• 4-5 cups of Organic Chicken or Vegetable Broth
• 7 Medium Sized Carrots, roughly sliced
• 1 tbsp Cumin
• 1 tbsp Red Thai Curry Paste
• 1 tsp Cardamom
• 1 tsp Nutmeg
• 1 can Coconut Milk
• 1 Juice of Lime
• Salt and Pepper to Taste
• Cilantro for garnish
• Coconut Oil

Instructions

1. In a large pot, melt coconut oil on medium heat and add in garlic, onion, ginger and lemongrass until soft and fragrant.
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2. Add in your stalk and bring to a boil. (Note: I added in a bit of water to up my quantity) Once boiled, bring to a simmer and add carrots, curry paste, cardamom, nutmeg and cumin. Cook for 15-20 minutes until carrots are soft all the way through.
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3. Add in the coconut milk and lime juice and blend with a hand blender until smooth.
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4. Season with salt, pepper to your liking and garnish with cilantro and extra lime if desired.