Thai Carrot And Sweet Pepper Coconut Soup With Cilantro Pesto 

{Paleo + Dairy Free + Vegan}

Thai carrot and sweet pepper coconut soup with cilantro pesto – The perfect, vibrant, veggie packed soup for your midwinter cravings!

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:  - Ghee or coconut oil - Onion - Garlic - Ginger - Carrots - Yellow or orange sweet peppers - Lemongrass - Lime leaves - White pepper

INGREDIENTS:

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 thinly sliced garlic and ginger and cook another 2 minutes, stirring occasionally.

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.

Pour in broth, bring to a simmer and cover. Cook for about 15-20 minutes, or until vegetables are very tender.

Give this recipe a try! Tap the link for the full recipe details.

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