Coconut Carrot Thai Soup

By á-77268

My garden has truly been a garden of plenty and I am amazed every time I go out there. Zucchinis are like baseball bats, cherry tomatoes by the truck load and once dug up my carrots are lovely bunches of orange goodness. They are not long leggy ones like you may find in the grocery store but rather plump intertwined mass. The colour ranges from typical carrot orange to a muted orange/white and the flavour is phenomenal. Sweet and earthy which is perfect for this delightful soup.

Calories: 270 | Fat: 25g | Protein: 4g | Carbs: 11.5g | Fibre: 3.4g | WW Points: 8

Ingredients

• 2 tbsp coconut oil
• 1/2 large onion chopped
• 3 cloves garlic diced
• 4 cups carrots scrubbed and chopped
• 1 can Coconut milk
• Salt to taste
• Pepper to taste
• 2 cups stock
• 2 cups water
• 1/4 cup peanut butter creamy or crunchy salted natural
• 2 tsp chili garlic sauce

Details

Servings 10
Preparation time 15mins
Cooking time 40mins
Adapted from not-too-sweet.com

Preparation

Step 1

For the complete recipe please visit http://www.not-too-sweet.com/coconut-carrot-thai-soup/