Coconut-Ginger Carrot Soup

inRecipes, Soup & Stew Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes
  • YIELDS | 4-6 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 25 MINS

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
  • 14-ounce can regular coconut milk
  • 2 cups vegetable or chicken stock
  • 1-2 cloves garlic
  • 1 tablespoon fresh ginger, grated
  • 1 pinch red pepper flakes
  • 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, ginger and red pepper flakes, and stir, simmering 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. Work in batches if necessary. Add salt to taste.
  5. Pour into individual bowls and garnish with chopped green onion