Thai Lemongrass Carrot Soup

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Nothing like a bowl of Thai-inspired soup for the soul!  I’ve been craving some Thai food recently and with the hot weather creeping up, I figured a Thai carrot and lemongrass soup would be a great way to cool me down!  If this soup looks a bit “heavy”, I didn’t add much water because I like my meals to be nutrient-dense, but you can add as much water as you’d like.  I drink close to a gallon of water a day, but if you think you don’t drink enough water, this soup is an easy and delicious way to hydrate your body.  This soup really hit the spot with some authentic flavors, I just love the noticeable flavor of lemongrass!  Lemongrass will always have a special place in my heart; it has a wide array of health benefits as well.  Below is an excerpt from organicfacts.org on the health benefits of lemongrass:
“The health benefits of lemongrass include relief from stomach disorders, insomnia, respiratory disorders, fever, aches, infections, rheumatism and edema. The defensive antioxidant activity of the lemongrass herb protects against antibiotic-resistant Staphylococcus aureus and helps in maintaining optimum cholesterol levels, cellular health, nervous system, healthy skin and immune system. Lemongrass is also effective in treating type 2 diabetes, cancer, and obesity, while also aiding in detoxification. It is extensively used in aroma-theraphy and helps to combat fatigue, anxiety and body odor.”
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Serves 1-2
  • 4 cups Carrots (chopped)
  • 1/4 cup Shallot (chopped)
  • 1 Garlic Clove
  • 2 1/2 cups Filtered Water (or more if you want it more soupy)
  • 1/4 Cup Fresh Curry Leaves (loosely packed)
  • 2 Tablespoons Fresh Lemongrass
  • 1/2 Tablespoon Thai Basil
  •  1 Teaspoon dried Katuk
  • 3 Kaffir Lime Leaves
  • 1 1/2 Tablespoons Raw Almond Butter
    1/4 – 1/2 Teaspoon Chili Powder
  1. Add the carrots, shallot, garlic and water together in a high speed blender.  If you have a Vitamix or a blender with a soup button, you can use that until soup if smooth 😉
  2. Add in curry leaves, lemongrass, thai basil, katuk, and kaffir lime leaves, blend until herbs are finely mixed.
  3. Next add in almond butter and chili, blending for about 10 seconds and ENJOY! Xx
***Note:  I added a dollop of blended coconut meat with lime on top with some more thai basil and chopped almonds for garnish ❤
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