Carrot Ginger Soup
You'll love how creamy and comforting this Carrot Ginger Soup is. It's made with just a few simple things and has the perfect sweet and spicy flavor.
Ingredients
- 2 tablespoons butter or olive oil
- 1 large yellow onion, chopped
- 2 pounds carrots, peeled and sliced
- 4 cups low-sodium vegetable broth
- 2 tablespoons finely chopped, peeled fresh ginger
- ½ cup full-fat coconut milk
- salt and pepper to taste
Instructions
- Sauté Aromatics: Melt 2 tablespoons of butter in your Dutch oven over medium-high heat. Add 1 chopped large yellow onion and cook for 5 minutes until it's soft.
- Simmer Ingredients: Add in your 2 pounds of carrots, 4 cups of vegetable broth, and 2 tablespoons of fresh ginger. Bring it to a boil, then cover it and let it simmer for about 20 minutes.
- Blend Until Smooth: Now, carefully blend your soup until it's perfectly smooth. You can use a immersion blender or a regular one.
- Finish and Season: Pour the soup back into the pot and stir in ½ cup of coconut milk. Add salt and pepper until it tastes just right. Serve it up and ENJOY!!!
Notes
- Vegan Option: To make this soup vegan, just use olive oil instead of butter.
- Storage: You can keep any leftovers in the fridge for up to 4 days.
- Freezing Instructions: If you want to freeze it, do it before you add the coconut milk.
- Reheating: Just warm the soup up on the stove or in the microwave when you're ready to eat.
- Creaminess: For the smoothest soup, I really think a regular blender works best.