Directions:
- Heat a large soup pot over medium heat. When hot, add the butter and oil. When the butter has melted, add the onion, season with salt, and cook for five minutes, stirring occasionally, until the onion begins to soften. Add the carrots, lemongrass, and ginger, stir, and cover. Cook for ten minutes. Add the coconut milk and broth, bring the soup to a simmer, and simmer over low heat until the carrots are cooked through, about 20 to 25 minutes. Carefully puree the soup in a food processor or blender (or using an immersion blender). Return the soup to the pot, season to taste with salt, and serve hot. .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.88 Kcal (967 kJ) | ||
| Calories from fat | 78.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 13% | |
|---|---|---|---|
| Cholesterol | 6.73mg | 2% | |
| Sodium | 1216.25mg | 51% | |
| Potassium | 797.29mg | 17% | |
| Total Carbs | 36.19g | 12% | |
| Sugars | 12.07g | 48% | |
| Dietary Fiber | 6.82g | 27% | |
| Protein | 5.22g | 10% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 1.8mg | 10% | |
| Calcium | 80.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 65.3 Kcal (273 kJ) | ||
| Calories from fat | 22.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 13% | |
|---|---|---|---|
| Cholesterol | 1.9mg | 2% | |
| Sodium | 343.99mg | 51% | |
| Potassium | 225.5mg | 17% | |
| Total Carbs | 10.23g | 12% | |
| Sugars | 3.41g | 48% | |
| Dietary Fiber | 1.93g | 27% | |
| Protein | 1.48g | 10% | |
| Vitamin C | 4.1mg | 24% | |
| Vitamin A | 0.4mg | 51% | |
| Iron | 0.5mg | 10% | |
| Calcium | 22.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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