Carrot coconut ginger soup
This creamy soup gives you a whole new way to use carrots. It is easy and delicious.
Servings: 4
Ingredients
- 2 tbsp coconut oil or extra virgin olive oil
- 2 chopped yellow onions
- 3 or more sliced garlic cloves
- 32 oz box of vegetable or chicken broth
- 7-8 large peeled carrots chopped into chucks
- 1 tbsp freshly grated ginger or paste or frozen
- 1 tbsp garlic powder
- salt and freshly ground pepper to taste
- 13.5 oz 1 can coconut milk (can use reduced fat)
Instructions
- In a Dutch oven or large pot, warm coconut oil (or alternately enough extra virgin olive oil to coat pot). Sauté the onions until translucent (about 5 minutes). Add garlic and cook for three more minutes. Add broth, carrots, ginger and season with garlic powder, salt and pepper. Bring to a boil and then let simmer mostly covered until carrots are soft (about 15 minutes). Add coconut milk. Blend until smooth using an immersion blender or a stand blender. Taste and adjust seasoning.
Notes
Soup will be pureed at end, so don’t fret about slicing and dicing perfectly.