Adapted from Against All Grain
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Servings
2

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Time
Prep Time: 10 Minutes
Cook Time:
Active: 15-20 Minutes
Inactive: 15-20 Minutes 

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Macronutrients:
Approx. Total Carbs for Entire Dish: 
50 - 105 g / 40 - 90 g


Ingredients

  • 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

Substitutions

  • 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.


Instructions:

  1. In a large soup/stock pot, sauté onion in 2 tbsp of of coconut oil until they soften - about 5-7 minutes.

  2. Add your garlic and sauté for 1-2 minutes until fragrant.

  3. Add pumpkin, lime zest, fish sauce, broth of choice, turmeric, galangal, kaffir lime leaves, and lemongrass.

  4. Lower heat to get your soup to simmer - around medium.

  5. 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.

  6. Remove turmeric, galangal, lime rind (if used), lime leaves, and lemongrass.

  7. Pour soup into blender/food processor or use stick blender to blend until smooth.

  8. Add coconut cream and lime juice and mix.

  9. Top with chopped cilantro and serve!