Carrot Ginger Coconut Soup
This creamy, colorful carrot ginger coconut soup is dairy-free, packed with nutrients, and perfect for a cold winter day. It's so flavorful, and perfect for just about any crowd!
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil or your favorite oil
- 1 small onion chopped
- ½ teaspoon sea salt
- 2 tablespoons fresh grated ginger
- 2 tablespoons coconut sugar or honey
- 3 cups chopped carrots
- 4 cups vegetable broth
- ¾ cups full fat coconut milk
Instructions
- Heat coconut oil in a large pot over medium-high heat. Add onion and ginger. Sprinkle with salt and cook until the onion is softened and translucent, about 4-5 minutes.
- Add the carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and allow the carrots to simmer for about 25-30 minutes or until fork-tender.
- Add the coconut milk. Using an immersion blender, blend the soup until completely smooth. You may also use a regular blender and blend the soup in batches; be careful when blending hot liquids as they tend to explode.
- Return to the pot if not eating right away to keep warm over low heat.
- Garnish with fresh cilantro and chopped cashews if desired, or swirl in a dollop of Greek yogurt or extra coconut milk before serving.
Notes
Adapted from Florida's Backyard cookbook by Carrie Hanna
Variations
- Add warm spices such as cinnamon, nutmeg and cloves for a spiced carrot soup!
- Stir in a tablespoon of apple cider vinegar for brightness and tang.
- Add a few tablespoons of red curry paste when sautéing the vegetables for a rich, complex flavor.
- Squirt in a bit of sriracha for a spicy kick.
- If you do not have coconut sugar, you may use a tablespoon of honey or maple syrup in its place.