Simple Ginger Carrot Soup
Try this Simple Ginger Carrot Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 2 garlic cloves minced
- 2 tablespoons coconut oil
- 2 cups vegetable broth
- 1/2 yellow onion finely diced
- 2-3 cups chopped carrots (i used baby carrots)
- 1 (14oz) can of coconut milk
- 3 tablespoons fresh ginger minced (the more, the better)
- Carbohydrate 3.73273333549648 g
- Cholesterol 0 mg
- Fat 9.12166666675796 g
- Fiber 0.161999998336112 g
- Protein 0.23640000022155 g
- Saturated Fat 7.85662666669138 g
- Serving Size 1 1 -4 (174g)
- Sodium 392.280190973805 mg
- Sugar 3.57073333716037 g
- Trans Fat 0.552293333362425 g
- Calories 94 calories
Place a saucepan over medium heat, add in your coconut oil, garlic and onion. Cook up onions are translucent.Then add in your carrots with broth and coconut milk along with ginger and a bit of salt and pepper.Cook until carrots are soft, about 12-15 minutes.Once carrots are soft, use an immersion blender to mix until soup is smooth and creamy. If you don't have an immersion blender, add it to your food processor, like I did.Top with more fresh ginger and enjoy. I added some shredded chicken to mine and it was AWESOME.
