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Coconut Carrot Ginger Soup


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 cups
  • Method: Stovetop

Description

This beautiful orange colored, nutrient-rich carrot ginger soup is simple enough to serve at any weekday meal, but will also steal the show at your holiday dinner!


Ingredients

1 tbsp extra virgin olive oil

1 medium-large onion, diced

2 large garlic cloves,  minced

2 pounds of carrots, trimmed, peeled and chopped

2″ piece fresh ginger, grated or minced

1 tbsp soy sauce or tamari (gluten-free soy sauce)

6 cups of water or vegetable broth

1/2 tsp salt ( See Note 1)

1/8-1/4 tsp ground black pepper, to taste

1 1/4 cups canned full fat coconut milk

Unsweetened plain non-dairy milk, water or vegetable broth as needed


Instructions

  1. Heat the olive oil in a large soup pot. Add the onions and garlic and cook 3-5 minutes until translucent. Add the carrots, ginger and soy sauce, and cook for 3-5 minutes, stirring frequently
  2. Add the water or vegetable broth, salt, and pepper. Cook, covered, over medium-high heat, until the carrots are very tender, about 40 minutes (time may vary depending on the size of the carrots.  You can reduce cooking time by cutting the carrots smaller)
  3. Let it cool, add the coconut milk and blend with either an immersion blender or a blender until really smooth and creamy
  4. Add more liquid (non-dairy milk, water or vegetable broth), until you achieve the desired consistency for your carrot ginger soup.
  5. For serving suggestion, see Note 2

Notes

  1. If using vegetable broth, you may need to adjust the amount of salt added
  2. This carrot ginger soup can be enjoyed as is or topped with:

Nutrition

  • Serving Size: 1 cup
  • Calories: 198
  • Sugar: 10.1
  • Sodium: 927
  • Fat: 12.8
  • Saturated Fat: 9.3
  • Unsaturated Fat: 2.6
  • Trans Fat: 0
  • Carbohydrates: 21.2
  • Fiber: 4.6
  • Protein: 2.6
  • Cholesterol: 0
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