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SPICY CARROT SOUP WITH LIME LEAVES AND COCONUT
SEVEN SPOONS17Ingredients
65Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 stalks lemongrass (halved lengthwise and chopped in 2-inch pieces)
- 6 lime leaves
- 2 Tbsp. extra virgin coconut oil
- 2 onions (medium, diced)
- 6 garlic cloves (chopped)
- 2 Tbsp. fresh ginger (peeled and minced)
- 1 serrano chili (seeded and minced)
- 1 1/2 tsp. sea salt (plus more to taste)
- 2 tsp. curry powder (see note below)
- 1 tsp. turmeric
- 3 Tbsp. cilantro stems (minced, leaves reserved for garnish, optional)
- 10 large carrots (medium-, 2 1/2 pounds cut into 3/4-inch dice, about 8 cups)
- 6 cups filtered water
- 13.5 oz. full fat coconut milk (unsweetened, stirred and divided)
- 1/4 tsp. cayenne pepper (optional)
- cilantro leaves
- red chilies (Sliced)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol |
| Sodium700mg29% |
| Potassium790mg23% |
| Protein4g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber6g24% |
| Sugars10g |
| Vitamin A400% |
| Vitamin C25% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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