Great meal starter
In a large saucepan heat oil over medium heat
Add leeks and fennel, cook until starting to soften (3-5 Minutes)
Add lemongrass, garlic, ginger and cook another 1-2 minutes to meld flavors.
Add turmeric, stock and carrots, mix well and over high heat bring to a simmer, reduce heat and cook until carrots are tender (20-30 minutes)
Remove from heat and pour in coconut cream, then process in a blender or food processor until smooth. Add salt and pepper to taste
Serve with lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 201 | ||
Calories from Fat: 164 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 80.4mg | 3 % | |
Potassium 353.9mg | 9 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 7.8g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 201
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