This nourishing, simple carrot ginger soup is full of love for the tummy. The ginger and cumin bring warmth to the digestive system, while the garlic and onion gently assist liver detoxification. The carrots bring nutrient-dense deliciousness! Feel free to add extra broth or coconut milk to reach your desired consistency.
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.