Carrot Ginger Soup
A silky, vibrant soup made by blending roasted carrots with fresh ginger and coconut milk into a bright, warming bowl. Naturally sweet, velvety, and ready in under an hour.
Ingredients
- 2 lbs carrots, peeled, chopped
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 4 cloves garlic cloves, minced
- 2 tbsp fresh ginger, peeled, grated
- 3 cups vegetable broth
- 1 can full-fat coconut milk
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp fresh lime juice
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped yellow onion and cook until softened, about 5 minutes.
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2
Add 4 cloves minced garlic cloves and 2 tbsp peeled, grated fresh ginger and cook for 1 minute until fragrant.
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3
Add 2 lbs peeled, chopped carrots, 3 cups vegetable broth, and 1/2 tsp ground turmeric. Bring to a boil, reduce heat, and simmer for 20 minutes until carrots are very tender.
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4
Remove from heat. Using an immersion blender (or carefully in batches in a countertop blender), blend the soup until completely smooth.
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5
Stir in 1 can full-fat coconut milk and return the pot to low heat. Warm through for 3-4 minutes.
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6
Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, then stir in 2 tsp fresh lime juice. Serve hot.