Coconut Ginger Carrot Soup

Source: Deryn Macey, Running on Real Food

Cooking 🕘 1 hr

serves 4

Ingredients

1 medium white onion, diced
3 cloves garlic, minced
2 tbsp fresh ginger, minced
1 tsp cumin
1 tsp coriander
5 cups peeled and chopped carrots (approx. 7 large carrots)
3 cups vegetable stock
1 cup canned full-fat coconut milk (use light if desired for a lower fat soup)
salt and pepper to taste

Preparation

Step 1

In a large saucepan, cook the onion and garlic in either 2 tsp of olive oil, vegetable stock or water for 3-4 minutes until soft and fragrant.

Step 2

Add the ginger, carrot and spices, stir to combine and cook for another few minutes. Add a little splash of vegetable broth if the pan starts to dry out.

Step 3

Add the coconut milk and vegetable broth and let simmer lightly, uncovered for about 20-25 minutes or until the carrots are cooked through.

Step 4

Either use an immersion blender right in the pot or transfer the soup to a blender and blend until smooth and creamy.

Step 5

Season with salt and pepper, if needed.

Step 6

Serve right away with toppings like fresh cilantro and a squeeze of fresh lime juice, or store in the fridge up to 5 days. Can be frozen up to 3 months.



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