This Spiced Carrot Soup Will Warm Your Belly on Chilly Nights

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Spiced Carrot Soup with Coconut Cream

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.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.

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. Using immersion blender , 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 : 410 cal, 19 g pro, 27 g carb, 7 g fiber, 12 g sugars , 28 g fat , 0 mg chol, 994 mg sodium This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

 

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