The combination of carrots, Fresno chili, brown sugar, fresh ginger, and green onions give this soup a sweet and spicy flavor. 

Katie Barreira
Recipe by Cooking Light September 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a saucepan over medium heat. Add 1/3 cup sliced green onions; cook 3 minutes. Stir in carrot, ginger, and 2 teaspoons chopped Fresno chile; cook 2 minutes. Add chicken stock, water, and cilantro stems to pan; simmer 30 minutes or until carrots are soft. Cool 10 minutes; discard cilantro stems. Combine carrot mixture, coconut milk, brown sugar, lime juice, and salt in a blender; process until smooth. Return to pan; heat over medium-low until warm. Serve with sliced Fresno chile and sliced green onions.

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Nutrition Facts

107 calories; fat 4.1g; saturated fat 0.8g; mono fat 2.5g; poly fat 0.5g; protein 4g; carbohydrates 16g; fiber 3g; iron 1mg; sodium 241mg; calcium 67mg.
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