Carrot and Ginger Soup with Coconut Milk
A delightful vegan carrot soup with coconut and ginger.
Servings: 6
Calories: 233kcal
Ingredients
- 8 carrots about 1 pound, peeled
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced, about a cup
- 1 tablespoon peeled and grated fresh ginger
- 15.5 ounces coconut milk one can
- 2 cups vegetable broth can be made from 2 cups water plus 2 vegetable bouillon cubes
- 1 teaspoon Salt or to taste
- ¼ teaspoon pepper
- 1 fresh green onion i.e., scallion, thinly sliced for garnish, white & tender green parts only, optional
- 1 dollop yogurt optional garnish, skip if vegan
Instructions
- Cut 1 carrot into fine dice and set aside; slice the remaining carrots in rounds.
- Heat the olive oil in a Dutch Oven over medium heat.
- Sauté the onion for 5 minutes, or until golden.
- Stir in the ginger and sliced carrots.
- Add the vegetable broth and bring to a boil.
- Reduce heat to low and simmer for 15 minutes, or until the carrots are tender.
- Transfer the soup to a blender or food processor and purée. Or use an immersion blender to blend until smooth.
- Return the soup to the pan and stir in the coconut milk, diced carrot, salt, and pepper.
- Bring to a boil, reduce heat to low, and simmer for 5 to 10 minutes, or until the diced carrot is tender.
- To serve, ladle into soup bowls. Garnish with a dollop of yogurt and sliced green onions.
Nutrition
Calories: 233kcal | Carbohydrates: 13g | Protein: 3g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.02mg | Sodium: 455mg | Potassium: 460mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13608IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg