Print
Carrot Ginger Soup

Carrot Ginger Soup

  • Author: AdventureBlooms
  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 15 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 6-8 servings

Description

Spicy, warm and comforting. This carrot ginger soup is packed with wholesome veggies and flavorful spices. Perfect for a cozy meal!


Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 5 cups carrots (8 medium), washed, roughly chopped (no need to peel them)
  • 1 medium potato, washed, diced (leave the skin on!)
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1/4-1/2 teaspoon cayenne pepper, depending on your desired level of spice
  • 1/8 teaspoon allspice
  • Salt and pepper to taste
  • 3 cups broth (vegetable or chicken broth)
  • 1 (13.6 oz.) can coconut milk
  • garnish with mint leaves, pepitas and a sprinkle of lemon juice

Instructions

  1. Heat large pot or dutch oven over medium-low heat. Add coconut oil, once hot, add onions and cook for about 10 minutes or until translucent. Then add garlic and ginger, sauté for 1-2 minutes or until fragrant.
  2. Add potato, carrots and spices. Cover and cook for about 40-45 minutes or until potato and carrots are soft.
  3. Add broth and bring to a boil.
  4. Remove from heat and puree. You can puree with an immersion blender or use a blender to carefully blend it in batches. Be sure not to overfill the blender and make sure to hold the lid down tight with a towel! Return to pot after pureeing.
  5. Return to heat and add coconut milk, stirring to combine, just until the soup is thoroughly heated. Adjust seasons as desired.
  6. Garnish with mint leaves, pepitas and a sprinkle of lemon juice.
  7. Enjoy! We like it with a slice of fresh bread!

Notes

I like to make a big batch of this over the weekend and enjoy it throughout the week! Or freeze it for a later date! Just thaw and heat for a quick meal!