Carrot Ginger Coconut Soup
Bright orange carrots simmered with fresh ginger and garlic then blended smooth with rich coconut milk. A warming, velvety soup that is naturally Paleo and deeply satisfying.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tbsp fresh ginger, peeled and grated
- 2 lbs carrots, peeled and chopped
- 4 cups vegetable broth (no-sugar, Paleo-friendly)
- 1 can full-fat coconut milk
- 2 tbsp fresh lime juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup fresh cilantro, roughly chopped
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and cook, stirring, for 5 minutes until softened and translucent.
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2
Add 3 cloves minced garlic cloves and 2 tbsp peeled and grated fresh ginger and cook for 1-2 minutes until fragrant.
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3
Add 2 lbs peeled and chopped carrots and 4 cups vegetable broth (no-sugar, Paleo-friendly). Bring to a boil, then reduce heat and simmer for 18-20 minutes until the carrots are completely tender when pierced with a fork.
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4
Remove from heat. Using an immersion blender directly in the pot (or carefully transfer in batches to a countertop blender), blend until completely smooth.
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5
Stir in 1 can full-fat coconut milk and 2 tbsp fresh lime juice. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Warm gently over low heat if needed.
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6
Ladle into bowls and garnish with 1/4 cup roughly chopped fresh cilantro.