SKIN LOVING CARROT GINGER COCONUT MILK SOUP
Packed with nutritional benefits, this carrot ginger soup is a warm hug on a cold and dreary fall or winter’s day. Quick, easy, and great for meal prep!
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds carrots (about 5 large carrots), roughly diced
- 2 large shallots, diced
- 3 cloves garlic, minced
- 2 inch knob of fresh ginger, minced (about 2 heaping tablespoons)
- 1 ½ teaspoons coconut sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 4 cups chicken bone broth (or vegetable broth for plant-based)
- (1) 13.5-ounce can full-fat coconut milk
- Chopped fresh cilantro, for serving
- Drizzle of olive oil, for serving
Instructions
- In a large stockpot, heat 1 tablespoon of olive oil over medium heat. Add the diced carrots and shallots, and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the shallots become translucent and the carrots begin to soften.
- Sprinkle the coconut sugar over the carrots and shallots. Cook for 2 to 3 more minutes, stirring often, to allow the vegetables to caramelize slightly.
- Add the minced garlic, ginger, and spices to the pot. Cook for 1 minute until fragrant, stirring often to prevent burning.
- Pour in the chicken bone broth and coconut milk, using a spoon to scrape up any caramelized bits from the bottom of the pot. Add the bay leaf and bring the mixture to a boil.
- Once boiling, cover the pot, reduce the heat to low, and let the soup simmer for 20 minutes, or until the carrots are tender.
- Remove the bay leaf from the soup.
- If using an immersion blender, tilt the pot to ensure the blender head is fully submerged in the liquid (to avoid splattering). Blend until the soup is smooth and creamy.
- If using a high-powered blender, carefully transfer the soup in batches to the blender. Blend on high for about 2 minutes until silky smooth.
- Return the soup to the pot to heat through.
- Ladle the soup into bowls, garnish, serve, and enjoy!
Notes
If you’re looking for a thick soup, just reduce the amount of chicken broth and/or coconut milk.