Description
A cozy carrot and ginger soup that’s both nourishing and flavorful, perfect for chilly days.
Ingredients
Scale
- 4 large carrots, peeled and sliced
- 1-inch piece of fresh ginger, peeled and grated
- 1 can (14 oz) coconut milk
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and add a splash of olive oil. Sauté the diced onion and minced garlic for about 5 minutes until they’re translucent and fragrant.
- Add the sliced carrots and grated ginger to the pot, cooking for another 3-4 minutes to enhance the flavors.
- Pour in the vegetable broth and stir to combine. Increase the heat until the mixture reaches a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the carrots are tender.
- Use an immersion blender or carefully transfer the soup to a high-speed blender; blend until smooth and creamy.
- Stir in the coconut milk, and season with salt and pepper to taste; heat gently without boiling.
- Ladle into bowls and serve warm, perhaps garnished with fresh herbs or a drizzle of more coconut milk.
Notes
Can be prepared ahead of time and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg