Coconut-Ginger Carrot Soup

YIELDS | 4-6 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 25 MINS

Recipe Image

This soup is creamy and loaded with flavor. It is a perfect recipe to celebrate the beginning of the fall season when root vegetables are abundant, plump and full of life.

INGREDIENTS

• 7-8 medium carrots, rinsed, peeled, trimmed and coarsely chopped
• 1-14 oz can regular coconut milk
• 2 cups vegetable or chicken stock
• 1-2 cloves garlic
• 1 tablespoon fresh ginger, grated
• 1 pinch red pepper flake
• 1/2-1 teaspoon kosher salt
• 1 green onion, chopped for garnish and flavor

INSTRUCTIONS

1. In a medium-sized pan, over medium to high heat , bring broth and carrots to a boil and then reduce to simmer.
2. Add the garlic and ginger and red pepper flake and stir, simmer until carrots are soft about 25–30 minutes.
3. When the carrots are soft, turn the heat off and add the coconut milk. Stir to incorporate.
4. Carefully pour the contents of the pan into a high-speed blender and blend until smooth. add salt to taste and work in batches if necessary Blend until smooth.
5. Pour into individual bowls and garnish with chopped green onion.

NOTES

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