Thai Carrot Soup

Makes 2 to 3 servings

1 boneless, skinless chicken breast half
2 cups chicken broth
1-inch knob ginger, peeled and cut into several chunks
3 tablespoons carrot puree
1 tablespoon minced cilantro
2 tablespoons coconut milk
Salt

  1. In a medium saucepot set over medium-low heat, cook the chicken in the broth with the knob of ginger. Simmer gently until the chicken is cooked through. Add the carrot puree and cilantro. Simmer for several minutes more to allow the flavors to develop.
  2. Remove the ginger, then process the soup in a blender or food processor until smooth (you may want to cut up the chicken breast before blending). Add the coconut milk and season to taste with salt.

— Langley, SCD mom from Oregon