Servings: 2
Calories: 166kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small white onion
- 3 cloves garlic
- 1 1/2 lbs carrots diced
- 1 medium red pepper diced
- 3 cups vegetable broth organic
- 1 tbsp fresh ginger minced
- 2 tsp fresh thyme leaves
- 1/3 cup coconut milk full fat
Instructions
- Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, frequently stirring, until vegetables become soft and translucent, approximately 5 minutes.
- Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork-tender, approximately 10-15 minutes. Stir once or twice while cooking.
- Remove from heat and puree mixture with an immersion blender until smooth. (You can also use a regular blender or food processor for this step). Taste and adjust seasonings, as desired.
- Return to medium heat and add coconut milk. Stir until barely combined and cook until heated through - approximately 1-2 minutes. Remove from heat and serve immediately. Enjoy!
Nutrition
Calories: 166kcal | Carbohydrates: 16.3g | Protein: 2.3g | Fat: 11.2g | Saturated Fat: 4.6g | Sodium: 560mg | Fiber: 4.1g | Sugar: 6.9g | Vitamin A: 20329IU | Vitamin C: 56mg | Calcium: 54mg | Iron: 1.43mg
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