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Carrot Ginger Soup

Silky smooth carrot soup with warming ginger and coconut milk. Naturally vegan and stunning in color.

vegan gluten-free vegetarian
🔥 Calories per serving: 310
🍽️ Serves: 4
⏱️ Prep: 15 min
🍳 Cook: 30 min
Ingredients
Carrot 1.5 lbs, about 8 medium
Chicken Broth 3 cups
Coconut Milk 1 can, 14 oz
Garlic 3 cloves
Olive Oil 2 tbsp
Onion 1 medium
Salt 1.5 tsp
Instructions
  1. Peel and roughly chop carrots into 1-inch pieces — they'll be blended so precision doesn't matter. Dice onion. Mince garlic and grate fresh ginger.
  2. Heat olive oil in a large pot over medium heat. Add onion and cook 6 minutes until soft.
  3. Add garlic and ginger, cook 2 minutes. The aroma should be intense.
  4. Add carrots and stir to coat in the aromatics. Cook 3 minutes.
  5. Pour in chicken broth (or vegetable broth to keep vegan). Bring to a boil.
  6. Simmer 20–25 minutes until carrots are completely tender.
  7. Blend until completely smooth using an immersion blender.
  8. Stir in coconut milk and season generously with salt. Simmer 5 minutes more.
  9. Taste — it should be sweet from the carrots, fragrant from ginger, and creamy from coconut milk.
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