CREAMY THAI SOUP

CREAMY THAI SOUP

Serves: 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Ready In: 40 minutes
Accommodates: PHASE 2


There’s nothing quite like a warm and savory soup. This Thai soup will put some pep in your step and is great anytime of year.

This recipe makes a large batch, thus is a perfect addition to your meal prep. Feel free to freeze half of the batch in mason jars or use as a tasty cream sauce over veggies or poultry.

INGREDIENTS

• 1 Tbsp coconut oil
• 3 cups baby carrots, chopped
• 1 large yellow onion, chopped
• 2 cloves garlic
• 1 head cauliflower, cut into florets*
• 4 cups broth**
• 1/2 lime, juiced
• 1 Tbsp curry powder 
• 2 tsp ginger, dried & ground
• 1 tsp salt
• 1/4 tsp pepper flakes***

DIRECTIONS

1. In a large pot heat the oil over medium high. Add the carrots, onion and garlic to the pot and saute for 6 minutes. Add the broth, cauliflower, lime and spices. Cover and simmer for 15 minutes. 
2. Transfer to a powerful blender in two separate batches to ensure a creamy texture. Puree until completely smooth. Serve hot and garnish with cilantro, chives, lime wedges, coconut cream or enjoy as is. 
3. Refrigerate or freeze any leftovers.

*If in the intro phase of an elimination diet, substitute the cauliflower out for 1 additional cup of carrots.
**You can also use 4 cups of water + 1 tsp salt if broth is not available.
***If you have little ones or you yourself are sensitive to spicy foods consider substituting the red pepper flakes for ground black pepper.
​