Carrot Ginger Soup

Name: Carrot Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs carrots, peeled, chopped; 2 tbsp olive oil; 1 yellow onion, chopped; 4 garlic cloves, minced; 2 tbsp fresh ginger, peeled, grated; 3 cups vegetable broth; 1 can full-fat coconut milk (13.5 oz); 1/2 tsp ground turmeric; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 2 tsp fresh lime juice

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.

45 minEasyServes 4180 cal/serving

AmericanSoupBlenderVeganVegetarianHigh FiberDairy-FreeEgg-FreeGluten-FreeCorn-Free

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Ingredients

2 lbs carrots, peeled, chopped
2 tbsp olive oil
1 yellow onion, chopped
4 garlic cloves, minced
2 tbsp fresh ginger, peeled, grated
3 cups vegetable broth
1 can full-fat coconut milk (13.5 oz)
1/2 tsp ground turmeric
1 tsp salt
1/2 tsp black pepper, freshly ground
2 tsp fresh lime juice

Instructions

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.
2

Add 4 minced garlic cloves and 2 tbsp peeled, grated fresh ginger and cook for 1 minute until fragrant.
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.
4

Remove from heat. Using an immersion blender (or carefully in batches in a countertop blender), blend the soup until completely smooth.
5

Stir in 1 can full-fat coconut milk (13.5 oz) and return the pot to low heat. Warm through for 3-4 minutes.
6

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, then stir in 2 tsp fresh lime juice. Serve hot.

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Questions

How do I know when Carrot Ginger Soup is done?

Go by the cues in the method rather than the clock. Step 3: cook until carrots are very tender.

What can I use instead of coconut milk in Carrot Ginger Soup?

The entry for Carrot Ginger 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 Soup gluten-free?

Yes. As written, nothing in the ingredient list for Carrot Ginger Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Carrot Ginger Soup?

One serving (the recipe makes 4) is about 180 calories, with 8 g protein, 22 g carbohydrate and 6 g fat, plus 10 g fiber and 1112 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Carrot Ginger Soup ahead?

Yes, it takes well to being made ahead. Refrigerate Carrot Ginger 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.

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