Cold, damp weather and an abundance of carrots means whipping up a batch of Ginger-Carrot soup! I plan on freezing some as well!
Carrot Soup with Coconut and Ginger Recipe
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
"This carrot soup is our favorite carrot soup recipe. It's easy to make using pantry-staple ingredients and comes together in less than 30 minutes. It's a creamy blended soup with coconut and ginger and is absolutely delicious."
Ingredients
▢ 1 tablespoon coconut oil
▢ 1 large onion (chopped)
▢ 2 tablespoons ginger (chopped)
▢ 2 cloves garlic (chopped)
▢ 2 lb carrots (chopped)
▢ 2 teaspoons ground turmeric
▢ 4 cups vegetable stock
▢ 15 ounce can coconut milk
▢ Juice from ½ lime (about 1 tablespoon)
▢ Sea salt and pepper (to taste)
▢ Optional toppings: chopped cilantro and chopped cashews, almonds, or peanuts
Heat the coconut oil in a large soup pot over medium-high heat. Add the onion and saute until translucent, about 3 minutes. Add the ginger and garlic and cook for 1 more minute.
Use: 1 tablespoon coconut oil, 1 large onion, 2 tablespoons ginger, 2 cloves garlic
Add the carrots, turmeric, and stock to the pot. Raise the heat to high and bring the pot to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the carrots are tender.
Use: 2 lb carrots, 2 teaspoons ground turmeric, 4 cups vegetable or chicken stock
Blend the soup (either in batches in a blender or using an immersion blender) then add the coconut milk and lime juice. Season to taste with salt and pepper then serve with any or all of the optional toppings.
Use: 15 ounce can coconut milk, Juice from ½ lime, Sea salt and pepper, Optional toppings: chopped cilantro and chopped cashews, almonds, or peanuts
https://www.theendlessmeal.com/carrot-soup/#wprm-recipe-container-58804