Carrot Ginger Coconut Soup

Name: Carrot Ginger Coconut Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 3 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 (13.5 oz); 2 tbsp fresh lime juice; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 1/4 cup fresh cilantro, roughly chopped

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.

40 minEasyServes 4185 cal/serving

AsianSoupBlenderPaleoVeganWhole30Low CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeShellfish-FreeSoy-FreeSesame-FreeLow-SodiumCorn-Free

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Ingredients

2 tbsp olive oil
1 large yellow onion, diced
3 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 (13.5 oz)
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

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.
2

Add 3 minced garlic cloves and 2 tbsp peeled and grated fresh ginger and cook for 1-2 minutes until fragrant.
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.
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.
5

Stir in 1 can full-fat coconut milk (13.5 oz) 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.
6

Ladle into bowls and garnish with 1/4 cup roughly chopped fresh cilantro.

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Questions

How long does Carrot Ginger Coconut Soup take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 3 (20 minutes): "Bring to a boil, then reduce heat and simmer for 18-20 minutes until the carrots are completely tender when pierced with a fork."

Is there a substitute for coconut milk in Carrot Ginger Coconut Soup?

The entry for Carrot Ginger Coconut Soup calls for 1 can full-fat coconut milk (13.5 oz). In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

Is Carrot Ginger Coconut Soup low-carb?

A serving of Carrot Ginger Coconut Soup carries 6 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

How many calories are in Carrot Ginger Coconut Soup?

One serving (the recipe makes 4) is about 185 calories, with 3 g protein, 6 g carbohydrate and 16 g fat, plus 4 g fiber and 175 mg sodium. The figures are estimates computed from the ingredient list.

How long does Carrot Ginger Coconut Soup keep?

Refrigerate Carrot Ginger Coconut Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Air Fryer Honey Sriracha Brussels Sprouts side
Asian Sesame Slaw salad
Arroz Rojo side

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