Ingredients
- 1 brown onion, diced
- 1 teaspoon of ghee or coconut oil
- 2 slices of fresh ginger, diced
- 3 medium Jerusalem artichokes, peeled and diced
- 1 large carrot, peeled and diced
- 2 cloves garlic, diced
- Zest of 1/2 lime
- 2 cups vegetable stock
- 1 tablespoon fish sauce
- Juice of 1/2 lime
- 3 tablespoons coconut cream
For garnish
- 2 tablespoons olive oil
- 1 small Jerusalem artichoke, peeled and thinly sliced
- 1/2 small carrot, peeled and thinly sliced
- Zest of 1/2 lime
Instructions
- Add onion and ghee or coconut oil to a medium saucepan and heat over medium heat. Add the onion and sauté for 2-3 minutes until slightly softened.
- Add ginger and artichokes, and stir through. Add carrot, garlic, lime zest and stir through for a minute. Pour in the stock, fish sauce and lime juice. Bring to a boil, turn to medium-low and cook, covered, for 15-20 minutes, until vegetables have softened.
- Transfer the soup to a blender or a food processor. Process until smooth, then add coconut cream and whiz a few times to combine.
- Heat olive oil in a large frying pan over medium heat. Add artichoke and carrot slices and cook for a minute and a half on each side until slightly golden. Serve soup in bowls topped with a few carrot and artichoke slices and some freshly grated lime zest.
Nutrition
- Calories: 380
- Fat: 20
- Carbohydrates: 45
- Fiber: 5
- Protein: 6