Carrot Ginger Soup
Servings: 4
This carrot ginger soup is a comforting and nourishing bowl that blends the sweetness of carrots and zest of ginger with creamy coconut milk and rich vegetable stock for a silky, aromatic result.
Equipment
- stove
Ingredients
- 3 tbsp coconut oil, unrefined
- 2 yellow onion chopped
- ¼ cup ginger root chopped
- 4 garlic cloves minced
- 2 tsp cumin ground
- 12 carrots washed and chopped into 1/2”
- 3 cups coconut milk
- 2 cups vegetable stock
- ½ lemon juiced
- ⅛ tsp sea salt, unrefined to taste
- ⅛ tsp black pepper, ground ground, to taste
Instructions
- Heat coconut oil in a large saucepan over medium-high heat. Add the chopped onions and sauté until translucent.
- Add the ginger and garlic to the onions, and cook for another minute. Add the cumin and stir well for 30 seconds.
- Add the chopped carrots and sauté for a few minutes, then add the coconut milk and vegetable broth. Lower heat to a simmer and cook for 20 minutes, or until the carrots are just tender.
- Puree soup with an immersion blender or standard blender. (Use caution when using a standard blender. The soup will be hot!) If soup is too thick, add extra broth or coconut milk.
- Add the desired amount of lemon juice plus season with salt and pepper to taste. Serve hot.
Notes
- Increase the protein in this soup by topping with sesame seeds, sunflower seeds or pepitas. You can also add coconut cream or vegan parmesan cheese.
- Nutrition facts are based on using full-fat canned coconut milk. To reduce the calories + fat use light canned coconut milk.
- Swap out coconut oil for olive oil or avocado oil.
- If soup is too thick, add extra broth or coconut milk. Make sure to blend/puree the soup well—the ginger can be stringy and needs a good blend to puree nicely.
Nutrition
Calories: 530kcal, Carbohydrates: 28.9g, Protein: 6g, Fat: 47g, Saturated Fat: 47g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 701mg, Potassium: 1199mg, Fiber: 10g, Sugar: 18g, Vitamin A: 30837IU, Vitamin C: 23mg, Calcium: 118mg, Iron: 4mg