Thai Carrot Soup

475ml chicken broth
400ml coconut milk
700g carrots, peeled, cut in chunks
1 small shallot or onion, peeled
1 pc fresh lemongrass (about 4 in.)
30g ginger root, peeled
1 small dried red chili
20g fresh cilantro leaves
1 tbsp fresh lime juice
1½ tsp fish sauce
½ tsp salt
cilantro leaves for garnish (optional)

Place ingredients into the blender in the order listed. Blend on the Soup setting until the program finishes. Divide between bowls, garnish with cilantro and serve.

Nutrition:

Calories: 316; Fat: 18; Cholesterol: 3; Sodium: 691; Carbohydrates: 23; Fiber: 5; Protein: 4