Coconut Ginger Carrot Soup

Updated at: Wed, 16 Aug 2023 23:48:37 GMT

Step 1

In a large saucepan, cook the onion and garlic in either 2 tsp of olive oil, vegetable stock or water for 3-4 minutes until soft and fragrant. Add the ginger, carrot and spices, stir to combine and cook for another few minutes. Add a little splash of vegetable broth if the pan starts to dry out. Add the coconut milk and vegetable broth and let simmer lightly, uncovered for about 20-25 minutes or until the carrots are cooked through. Either use an immersion blender right in the pot or transfer the soup to a blender and blend until smooth and creamy. Season with salt and pepper, if needed. Serve right away with toppings like fresh cilantro and a squeeze of fresh lime juice, or store in the fridge up to 5 days. Can be frozen up to 3 months.

Step 2

If you find it to be too thick when you’re done, simply stir in some extra vegetable stock, water or non-dairy milk.

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