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

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.

Questions

How long does Carrot Ginger Coconut Soup keep?

Refrigerate it 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.

Can I halve or double Carrot Ginger Coconut Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

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