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Carrot ginger soup

Carrot Ginger Soup


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 medium or 6 small servings 1x

Description

This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love this bright orange puree.


Ingredients

Scale
  • 1 yellow onion
  • 4 cups chopped carrots (1 3/4 pounds or about 12 large carrots)
  • 1 1/2 tablespoon peeled and minced ginger root (about 1-inch nub)
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1/4 teaspoon garlic powder
  • 1 pinch cinnamon
  • ½ teaspoon kosher salt
  • 1/2 cup full fat coconut milk

Instructions

  1. Dice the onion. Peel and chop the carrots. Peel the ginger with a spoon, then mince it.
  2. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the ginger, carrots, vegetable broth, garlic powder, cinnamon and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.
  3. Carefully transfer the hot soup to a blender using a ladle (or use an immersion blender). Add the coconut milk and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve swirled with a drizzle of coconut milk and topped with fresh cilantro.
  • Category: Soup
  • Method: Pureed
  • Cuisine: Soup
  • Diet: Vegan

Keywords: Carrot ginger soup