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Silky Carrot Ginger Soup with Coconut Milk

A vibrant orange bowl of carrot ginger soup with coconut milk swirled on top.
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Make this warming, light, and creamy vegetable soup. It uses the natural sweetness of carrots for a satisfying clean eating dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 pound carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic, ginger, and turmeric. Cook for 1 minute until fragrant.
  3. Add the chopped carrots and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the carrots are very tender, about 15 to 20 minutes.
  4. Remove the pot from the heat. Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and silky.
  5. Return the soup to the pot if necessary. Stir in the full-fat coconut milk, salt, and pepper. Heat gently until warmed through; do not boil after adding coconut milk.
  6. Taste and adjust seasoning as needed before serving.

Notes

  • For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.
  • Garnish with fresh cilantro or a swirl of extra coconut milk for presentation.
  • This recipe freezes well for future healthy carrot soup meals.

Nutrition

Find it online: https://purecookingjoy.com/carrot-ginger-soup-with-coconut-milk/

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