Description
Creamy and comforting Easy carrot-ginger soup that’s easy to make and full of flavor.
Ingredients
- 5 large carrots (peeled and chopped)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1-inch piece of fresh ginger (grated)
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic. Sauté until soft and fragrant, about 3 minutes.
3. Stir in the grated ginger and cook for another minute.
4. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat to a simmer.
5. Cover and cook until the carrots are soft, about 20 minutes.
6. Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
7. Stir in the coconut milk and adjust seasoning with salt and pepper.
8. Serve warm, garnished with fresh parsley if desired.
Notes
For extra depth of flavor, roast the carrots beforehand.
This soup stores well in the fridge for up to 4 days and also freezes beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 180