Thai Carrot Soup
I recently made a goal to eat 500g of vegetables a day.
That’s a lot of freaking veggies.
So I’ve been looking for a good meal to help me pack them in.
I came across this Thai Carrot Soup from Comfybelly and had to macro-fy it! The standard recipe isn’t bad at all macro-wise, but I wanted to see if I could spin it a tiny bit. The result is an extremely flavorful and VERY filling soup (I had 3 bowls and still ate under 400 calories.) Pair this with a lavash or flatbread and curl up on the couch by the fire!
non-stick vegetable spray
1C chopped onion
1.5 tsp curry powder
1/2 tsp salt and pepper
400g carrot, peeled and chopped
1/4 cup unsweetened coconut milk
2 instant bouillon cubes, chicken
4 cups of water
1T lemon juice
1 tsp grated fresh ginger
Spray a medium-sized pot with your non-stick spray and add in your onions. Sweat them out for about 10 minutes or until they’re translucent.
Meanwhile, heat up 2C of water and add in your chicken bouillon cubes. Make sure they dissolve all the way.
Add in your curry powder, salt, and pepper to your onions and stir to combine.
Add in chicken broth and the other 2 cups of water and carrots.
bring to a simmer and cook until the carrots are tender to the touch.
Add in coconut milk and lemon juice.
Use an immersion blender or stand-up blender to blend the soup. Immersion blender is a little easier because you can do all the soup at once, but if you don’t have one, a regular blender will work just fine!
Top with more fresh ground pepper and serve!
*You can add cooked chicken to this soup to get more protein. I did and it’s 10/10 delicious!
Macros for the entire pot: