A creamy and flavorful soup made with fresh carrots, ginger, and coconut milk.
Ingredients
- 1 tablespoon olive oil or any cooking oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 pound carrots peeled and sliced
- 3 cups vegetable broth
- 1 can coconut milk 13.5 oz
- to taste salt
- to taste black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Add the carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes.
- Remove from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Return the pureed soup to the pot and stir in the coconut milk. Reheat gently over low heat.
- Season the soup with salt and black pepper to taste.
- Serve hot, garnished with additional coconut milk or fresh herbs, if desired.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 450mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 180IUVitamin C: 12mgCalcium: 4mgIron: 4mg