Carrot Soup with Coconut & Ginger
This easy-to-make carrot ginger coconut soup is addictive. This velvety plant-based soup recipe is filled with fresh carrots, turmeric, ginger and creamy coconut milk and topped with roasted chickpeas, nuts and chopped herbs. One sip of soup, and you’ll be hooked. Don’t be surprised if you find yourself going back for thirds. You can easily turn up the heat of this recipe by adding curry powder into the mix. It can also be made with frozen carrots, if that's what you have on hand.
Prep: 10 mins Cook: 20 mins Total: 30 mins Yields: 8 servings
Ingredients:
2 tablespoon olive oil (for sautéing onions)
2 large onion (chopped)
4 tablespoons ginger (chopped)
12 cloves garlic (chopped)
4 lb carrots (chopped)
4 teaspoons ground turmeric
8 cups vegetable stock
2 - 15 ounce cans coconut milk
Juice from 2 lime (about 4 tablespoon)
Sea salt and pepper (to taste)
Optional toppings: chopped cilantro, chopped cashews/almonds/peanuts/pepitas and/or roasted chickpeas
Instructions:
Heat the olive oil in a large soup pot over medium-high heat. Add the onion and sauté until translucent, about 3 minutes. Add the ginger and garlic and cook for 1 more minute.
Add the carrots, turmeric, and stock to the pot. Raise the heat to high and bring the pot to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the carrots are tender.
Blend the soup (either in batches in a blender or using an immersion blender) then add the coconut milk and lime juice. Season to taste with salt and pepper then serve with any or all of the optional toppings. Enjoy!