Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 6 large carrots, peeled and chopped
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper, to taste
Directions
1 Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sautĀ for 3-4 minutes, until softened.
2 Add the grated ginger and chopped carrots and cook for another 5-7 minutes, stirring occasionally.
3 Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, until the carrots are tender.
4 Use an immersion blender or transfer the soup to a blender and puree until smooth.
5 Stir in the coconut milk and season with salt and pepper to taste.
6 Serve hot and enjoy!
This creamy and comforting Carrot Ginger Soup is the perfect meal for a cold day. The sweetness of the carrots is balanced by the spiciness of the ginger, while the coconut milk adds richness and creaminess to the soup. This recipe is both vegan and gluten-free, making it a great option for those with dietary restrictions. Serve it as a starter or pair it with a salad or sandwich for a complete meal.
