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    Spiced Carrot Soup with Coconut Cream

    Featuring plenty of anti-inflammatory turmeric.

    spiced carrot soup
    Linda Pugliese

    Incorporating more nuts and seeds into dinner (like a sprinkle of pepitas on soup) adds an easy dose of protein to a vegetarian meal. Find more gut-healthy recipes like this in Lindsay Maitland Hunt’s new cookbook, Help Yourself: A Guide to Gut Health for People Who Love Delicious Food.

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    Cal/Serv: 410
    Yields: 4 - 6 servings
    Prep Time: 0 hours 20 mins
    Cook Time: 0 hours 40 mins
    Total Time: 1 hour 0 mins
    Ingredients
    2 tbsp.

    coconut oil

    2 lb.

    carrots, scrubbed and sliced

    1

    large onion, chopped

    2

    stalks celery, thinly sliced

    1

    3-in. piece fresh ginger, peeled and chopped (about 1/4 cup)

    Kosher salt

    pepper

    2 tsp.

    ground turmeric

    2 tsp.

    ground cumin

    2 tsp.

    ground coriander

    6 c.

    bone broth

    1

    13.5-oz. can unsweetened coconut milk

    2 tbsp.

    fresh lime juice

    1/4 c.

    raw hulled pumpkin seeds

    2 tbsp.

    canned coconut cream

    Directions
    1. Melt coconut oil in large pot on medium-high. Add carrots, onion, celery, ginger, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until vegetables are tender, 12 to 14 min.
    2. Stir in turmeric, cumin, and coriander and cook until spices are fragrant, about 2 min. Stir in broth, coconut milk, and 1/2 tsp. salt. Bring to a boil, then reduce heat and simmer until carrots are very tender, 15 to 20 min.
    3. Using immersion blender (or standard blender, in batches), puree soup. Stir in lime juice and adjust seasoning with additional salt if needed. Serve topped with pumpkin seeds, coconut cream, and a little pepper or refrigerate without toppings in airtight container up to 4 days, or freeze up to 2 months.

    NUTRITION (per serving): 410 cal, 19 g pro, 27 g carb, 7 g fiber, 12 g sugars (0 g added sugars), 28 g fat (21 g sat fat), 0 mg chol, 994 mg sodium

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