Ginger Carrot Soup
Creamy with a little kick!
Servings: 6
Equipment
- dutch oven
- knife
- blender or immersion stick blender
Ingredients
- 1 cup onion chopped
- 2 garlic cloves minced
- 1 T fresh ginger diced (adjust to liking)
- 2 pounds carrots sliced
- 4 cups vegetable broth
- 1 can full fat coconut milk
Instructions
- Dry sauté or use a little oil to sauté onions until soft but not brown.
- Add garlic and ginger and cook stirring for 1 minute.
- Add carrots and just enough broth to cover the vegetables.
- Bring to a boil and then turn down heat to simmer for 20-30 minutes, until carrots are tender.
- Add the coconut milk and stir to incorporate.
- In batches, transfer the soup to a blender and blend until completely smooth. If desired, add more broth to reach consistency you like. Or use an immersion blender in the pot.
- Season with salt and pepper if desired.