Delicious New Carrot Soup recipe!
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|Mon, 09-10-2012 - 2:58pm|
Okay ladies, this recipe was based on a clean eating recipe that I had to change for my diet, but it ended up being so delicious!!
I divided this batch up into 6 small servings to take for lunches, but you could easily make it into 4 servings for a larger meal.
If serving 6, the calorie breakdown is 110 calories (40% Carbs, 49% Fat, 11% Protein). So it is higher in fat, but you could also use light coconut milk.
1 160 ml tin of coconut milk
1 serving of knorr homestyle chicken broth
1 2" piece of fresh ginger (sliced)
Dash of tobasco sauce or hot sauce
1/2 tbsp olive oil
7 Medium sized carrots, peeled and chopped
4 Medium stalks of celery chopped
Pepper to taste
1/2 package of silken tofu (6 oz)
In a saucepan combine the chicken stock and 2 cups of water. Stir over medium heat until dissolved. Add in can of coconut milk, and sliced ginger. Continue to stir over low-medium heat.
In a frying pan, heat olive oil, add carrots, celery, and pepper to taste. Stir until celery becomes bright green (or about 5-7 minutes).
Add vegetables into broth and continue to cook over medium heat until carrots are softened.
Add cooled soup mixture (I let it cool until it was just warm) to blender, and 1/2 package of silken tofu. Blend until smooth. Portion out and keep for lunches!