21 Day Fix Thai Carrot Curry Soup

One of my earlier memories with my Aunt Jill involves going to the grocery store in Portland, Oregon, to buy carrots for her horse, Kermit. So it’s fitting that the very Aunt Jill who took me carrot shopping so many years ago is providing us with this amazing 21 Day Fix Thai Carrot Soup recipe today (Weight Watchers points also included)!

My mom actually came over and made this one day, and we made some tweaks to keep it 21 Day Fix-friendly. There also some modifications you can make if you like it hot (I don’t, so we kept it mellow for me…but kicked the heat up for Charles!).

This thai carrot soup freezes well, makes great leftovers, and goes well with a protein or a salad. Enjoy!

21 Day Fix Thai Carrot Soup

If you like it spicy, you can add some sriracha (either while you’re cooking it, or, like we did, as a garnish).

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What I love about this recipe is that you get a full green in!

Serves 4 (each serving is about 1 1/4 cups)

Ingredients

• 1 lb carrots, peeled and chopped
• 4 cups low-sodium, fat-free chicken broth
• 1/2 cup diced onion
• 3 cloves garlic, finely diced
• 1 tablespoon avocado or extra virgin olive oil
• 3 tablespoons peanut butter (if you have enough teaspoons, increase it to 1/4 cup – and if you’re not following the 21 Day Fix eating plan, by all means, take it up to 1/3 cup)
• 1 teaspoon ground coriander
• 1 teaspoon curry
• 1/2 teaspoon ground ginger
• salt/pepper to taste
• Optional, for garnish: peanuts, parsley or cilantro, sriracha

In a large skillet, sautee onions, garlic and carrots with the oil until onions are translucent. Transfer to a large saucepan and add broth, peanut butter and spices. 

Cook until carrots are tender. 

Blend soup until smooth. 

Garnish with peanuts, parsley and sriracha (if you want some kick – I left it off of mine!).

21 Day Fix Thai Carrot Curry Soup

2017-11-21 14:07:21

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Ingredients

1. 1 lb carrots, peeled and chopped
2. 4 cups low-sodium, fat-free chicken broth
3. 1/2 cup diced onion
4. 3 cloves garlic, finely diced
5. 1 tablespoon avocado or extra virgin olive oil
6. 3 tablespoons peanut butter (if you have enough teaspoons, increase it to 1/4 cup)
7. 1 teaspoon ground coriander
8. 1 teaspoon curry
9. 1/2 teaspoon ground ginger
10. salt/pepper to taste
11. Optional, for garnish: peanuts, parsley or cilantro, sriracha

Instructions

1. In a large skillet, sautee onions, garlic and carrots with the oil until onions are translucent. Transfer to a large saucepan and add broth, peanut butter and spices.
2. Cook until carrots are tender.
3. Blend soup until smooth.
4. Garnish with peanuts, parsley and sriracha (if you want some kick - I left it off of mine!).

Carrie Elle https://www.carrieelle.com/

21 Day Fix container counts, per serving: 

• 1 green (actually, a teeeeeny bit more)
• 1/4 red
• 3 teaspoons (if you’re only allowed two, you can reduce your serving size by 1/4 cup)

Weight Watchers points: 4 Freestyle SmartPoints, not including any toppings

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