Make It Macro

A one-stop space to find all of your favorite foods macro style. 

Thai Carrot Soup

Image from comfybelly.com

Image from comfybelly.com

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!

INGREDIENTS:

  • 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

DIRECTIONS:

  • 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:

358Cal/7.6P/58C/11F