thai carrot and sweet pepper coconut soup with cilantro pesto {paleo + dairy free + vegan}

Name: thai carrot and sweet pepper coconut soup with cilantro pesto {paleo + dairy free + vegan}
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6, 6 servings
Cuisine: Paleo
Ingredients: FOR SOUP:; 1 1/2 tbs ghee or coconut oil; 1 medium sized onion, diced; 4-5 garlic cloves, thinly sliced; 1 inch ginger, finely chopped or grated; 8 carrots cut into 1/4 inch rounds; 2 yellow or orange sweet peppers, diced; 1 six inch piece of lemongrass, cut in half and smashed with the side of a knife to release oils*; 3 lime leaves, crushed with hands*; 1/4 tsp white pepper (or black pepper); 1/4 tsp ground coriander; 1/2 tsp ground turmeric; pinch of chili flakes (optional); 1 quart broth; 1 can of full fat coconut milk, 2 tbsp reserved for garnish; fresh lime juice from about 1/2 a lime; about 1 tsp salt or to taste (depends how salty your broth was); toasted sesame seeds for garnish; FOR CILANTRO PESTO:; 1 cup tightly packed cilantro leaves and tender stems; 1 clove of garlic; 1 tsp toasted sesame oil; juice of half a lime; 1/3 cup olive oil; 2 tbsp pumpkin seeds or another nut/seed; 1 1/2 tsp maple syrup (leave out for whole30); 1/2 tsp fish sauce (substitute with coconut aminos for vegan option); 1 tsp white wine vinegar; 1/2 tsp salt + more to taste

Nutrition Facts

Per serving · recipe makes 6 · 35m total

Servings

Calories

20% of a 2,000 cal day

395KCAL

Protein

6g12% DV

% DAILY VALUE

Total Fat34g

44%

Saturated18g

92%

Unsaturated16g

—

Total Carbs21g

Fiber5g

19%

Total Sugars9g

—

incl. Added Sugars0g

Starch7g

—

Sodium1286mg

56%

% Daily Value is based on a 2,000 calorie day.

Thai carrot and sweet pepper coconut soup with cilantro pesto - The perfect, vibrant, veggie packed soup for your midwinter cravings! It's loaded with carrots, sweet peppers, onion, garlic, lemongrass, lime leaves and spices, blended with some creamy coconut milk and topped with a fresh and flavorful cilantro pesto.

Ingredients

6 SERVINGS

FOR SOUP
1½ tbspghee — or coconut oil
1medium sized onion — diced
4–5garlic cloves — thinly sliced
1 inchginger — finely chopped or grated
8carrots — cut into 1/4-inch rounds
2yellow sweet peppers — diced, or orange sweet peppers
1lemongrass — six-inch piece, cut in half, smashed, 6 inch
3lime leaves
¼ tspwhite pepper — or black pepper
¼ tspground coriander
½ tspground turmeric
chili flakes — optional
1 qtbroth
1 canfull fat coconut milk
½fresh lime juice
1 tspsalt
sesame seeds — toasted
FOR CILANTRO PESTO
1 cupcilantro leaves and tender stems — tightly packed
1garlic
1 tsptoasted sesame oil
½lime — fresh
⅓ cupolive oil
2 tbsppumpkin seeds — or another nut/seed
1½ tspmaple syrup — optional
½ tspfish sauce — or coconut aminos
1 tspwhite wine vinegar
½ tspsalt

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Method

35m total

Read the method on nyssaskitchen.comNyssa Tanner’s original page

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gluten freepaleo

Nutrition is estimated by Chive from the ingredients above, per serving.

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