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.
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 164 (82%)|
|Amt Per Serving||% DV|
|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 %|
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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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