Prep Time: 10 Minutes
Active: 15-20 Minutes
Inactive: 15-20 Minutes
Approx. Total Carbs for Entire Dish:
50 - 105 g / 40 - 90 g
1 onion, diced
1 lemongrass stalk, cut into 3-4 pieces and smashed with back of knife handle to release aromatics
2 tbsp coriander
3/4 inch piece of galangal
3/4 inch piece of turmeric
4 kaffir lime leaves
2 tbsps coconut oil
3 cups peeled and cubed root vegetable (sweet potato, pumpkin, or butternut squash)
1 clove garlic, minced
Zest from 1/2 lime
2 tbsp lime juice
2 tbsp fish sauce
1 qt vegetable or chicken stock
1/2 cup coconut cream
Tips & Substitutions
Turmeric stains so be careful when using it.
How do I know if my soup is simmering? If you see a bubble or two coming up every one to two seconds then your soup is simmering!
Pro Tip: Don't want to go fishing for your lemongrass kaffir lime leaves, galangal, and turmeric at the end (I sure didn't). Then buy a soup infuser (it's like a large tea infuser) or use a strainer to put the ingredients in so they don't get lost in the soup.
Depending on which root vegetable you use you will get very different amounts of carbs in your dish.
Total/ net carbs in 3 cups:
Pumpkin: 24 g / 22 g
Butternut: 48 g / 36 g
Sweet Potato: 81 g / 69 g
Galangal: 3/4 inch piece of ginger or 3/4 teaspoon ground galangal or ground ginger
Turmeric 3/4 teaspoon ground turmeric
Coconut Cream: The separated solids from a can of coconut milk
Lime Zest: Don't have a grater? Just peel the rind off and toss it in.
In a large soup/stock pot, sauté onion in 2 tbsp of of coconut oil until they soften - about 5-7 minutes.
Add your garlic and sauté for 1-2 minutes until fragrant.
Add pumpkin, lime zest, fish sauce, broth of choice, turmeric, galangal, kaffir lime leaves, and lemongrass.
Lower heat to get your soup to simmer - around medium.
Cover and cook until your pumpkin is nice and soft. You can test this by piercing it with a fork. Depending on the size of your pumpkin pieces this can take from 15-20 minutes.
Remove turmeric, galangal, lime rind (if used), lime leaves, and lemongrass.
Pour soup into blender/food processor or use stick blender to blend until smooth.
Add coconut cream and lime juice and mix.
Top with chopped cilantro and serve!