It’s loaded with carrots, sweet peppers, onion, garlic, lemongrass, lime leaves and spices, blended with some creamy coconut milk and topped with a fresh and flavorful cilantro pesto.
FOR SOUP:
Heat ghee // coconut oil over medium heat in a large pot. Add diced onions and sauté until translucent and starting to brown, about 6 minutes.
Add carrots, peppers, smashed lemongrass, and lime leaves (crush leaves with your hands before adding to release oils) and spices -. saute for about five minutes.