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Ingredients

  • 3 tablespoons coconut oil
  • 1 medium yellow onion, chopped
  • 2 pounds carrot, peeled and chopped
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon sea salt, to taste
  • ⅛ teaspoon cayenne pepper, to taste
  • 1 (7-ounce) packet Saffron Road Lemongrass Basil Simmer Sauce
  • 1 cup full-fat canned coconut milk
  • 4 cups low-sodium chicken broth*
  • *For a thinner consistency, add more broth. You can also use vegetable broth

Instructions

  1. Heat the oil in a stock pot or Dutch oven over medium-high heat.
  2. Add the onion and sauté, stirring occasionally, until it begins to brown, about 8 to 10 minutes.
  3. Add the chopped carrots and continue to cooking, stirring occasionally, until carrots have softened, but are still al dente, about 5 to 8 minutes.
  4. Add the garlic, ginger, cumin, coriander, turmeric, sea salt, and cayenne and cook until fragrant, 1 to 2 minutes.
  5. Add the Lemongrass Basil simmer sauce, coconut milk and chicken broth and bring to a boil.
  6. Lower the heat, cover, and simmer until the carrots are completely cooked, about 5 to 10 minutes.
  7. Ladle the soup into a blender and blend until completely smooth.
  8. Test the soup for flavor and add more cayenne or sea salt to taste.
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