| 14 | 50 | 178 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 4 |
| 1 tbsp | Coconut oil (or avocado oil) |
| 2 clove(s) | Garlic (mined) |
| 1 tbsp | Lemongrass paste |
| 2 tbsp minced | Ginger root |
| 1/4 cup | Cashew nuts, raw |
| 454 gm | Carrots (cut into small chunks) |
| 1/4 tsp | Cayenne pepper |
| 1/4 tsp | Ginseng powder (optional) |
| 1/2 tsp | Sea Salt |
| 1 tbsp | Red curry paste (optional) |
| 1 can(s) (15oz) | Coconut milk, sweetened (reserve some cream from the top) |
| 1 cup | Water, filtered |
| 1/2 whole lime(s) | Lime juice (fresh) (for garnish) |
| 1/2 cup | Cilantro (coriander) (chopped, for garnish) |
1. Heat coconut oil in a large pot. Add garlic, lemongrass, ginger, and cashews, and sauté for 4 to 5 minutes.
2. Add carrots, cayenne, ginseng extract and salt. This is when you’d also throw in the curry paste, if using. Cook another minute.
3. Add coconut milk and water and simmer for 30 minutes, with the lid on. Throw in cilantro stems if you have any.
4. Puree soup in food processor. Garnish with lime juice and remaining cilantro. Drizzle with coconut cream.
Storage
Double or triple the batch and freeze leftovers for quick meals. Ensure to fully warm through when re-heating to an internal temperature of 165F or 74C degrees.
Nutritional Highlights:
Carrots
High in beta carotene which converts to vitamin A in your body and is important for healthy skin, immune health and vision.
Ginseng
Optional ingredient that provides energizing adaptogenic properties.
| Meat Alternative | 0.3 |
| Vegetables | 2.0 |
