Carrot Ginger Coconut Soup
A warm, creamy bowl of Carrot Ginger Coconut Soup that strikes the perfect balance between the natural sweetness of carrots, the warmth of ginger, and the richness of coconut milk. Dairy-free and naturally gluten-free.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 4 cups carrots roughly chopped (about 6-7 large carrots)
- 2 tablespoons fresh ginger minced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 can 14 oz full-fat coconut milk
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- Optional garnishes: coconut cream fresh cilantro, pumpkin seeds
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add minced ginger and garlic, cooking for another minute until fragrant.
- Add chopped carrots and turmeric, stirring to coat everything evenly.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are very tender.
- Add coconut milk and simmer for an additional 5 minutes.
- Using an immersion blender (or transferring to a regular blender in batches), blend until completely smooth.
- Season with salt and pepper to taste.
- Serve hot, topped with your chosen garnishes.