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