Spicy Thai Carrot Coconut Soup
This has got a kick to it and is so creamy and delicious. If you don't like too spicy either omit or go very easy on the red chili paste.
Servings: 6
Calories: 105kcal
Ingredients
- 1 lb organic carrots
- 2 stalks organic celery
- 1 onion
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 can light coconut milk canned
- 2 cups low sodium vegetable broth
- 1/2 teaspoon Thai red chili paste to taste or omit
Instructions
- Preheat oven to 400º.
- Peel carrots & chop off the ends. Slice into rounds. Cut celery into large chunks and chop the onion. Put chopped veggies in a large mixing bowl and toss with dry spices (cumin, paprika, garlic powder, onion powder, & black pepper).
- Spread veggies onto a baking sheet and roast for 30 minutes.
- Place roasted veggies in to a high powered blender and add coconut milk, vegetable broth, and red chili paste. Blend until smooth.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 186mg | Potassium: 309mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12938IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg