Carrot Ginger Soup
Creamy, cozy carrot ginger soup made with fresh ginger, sweet carrots, and coconut milk. A nutritious, flavorful, feel-good bowl perfect for any season.
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Equipment
- Heavy bottomed stock pot
- Immersion blender or blender
Ingredients
- 2 pound carrots, peeled and chopped (about 10-12 medium size)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 inch piece ginger, peeled and chopped
- 4 cups chicken broth
- 1 can coconut milk
- 1 bay leaf
- 1 tsp cinnamon
- 2 tbsp olive oli
- salt and pepper to taste
Instructions
- Heat 2 tbsp olive oil in a heavy bottom stock pot.
- Add onions, carrots, and 1/2 tsp each salt and pepper. Salt and pepperCook until onions are transparent, about 5 minutes
- Add garlic, ginger, and cinnamon. Cook additional 1 minute.
- Add chicken broth and bay leaf. Cover and allow to simmer for 20 minutes or until carrots are tender.
- Remove from heat. Remove bay leaf. Using a stick blender, carefully blend all ingredients until it forms a smooth consistency.
- Return to low heat. Stir in coconut milk. Adjust seasoning. Heat until warmed through.
- Serve immediately or at room temperature.
Notes
*Calories are approximate per serving
Servings: 8 servings
Calories: 150kcal
