Carrot Ginger Soup with Coconut Milk
Flavorful vegan ginger carrot soup with coconut milk, this is one of the creamiest and healthiest soups you can think of.
Servings: 4
Calories: 340kcal
Ingredients
- 450 g/ 1 lb carrots
- 1 thumb size piece of ginger about 5 cm/ 2 inches long
- 1 medium onion
- 1 tablespoon coconut oil or regular oil
- 500 ml/ 17 fl.oz/ 2 cups vegetable broth
- 1 can coconut milk 400 ml/ 13.5 fl.oz
- 1 tablespoon lemon juice a little more to taste
- fine sea salt and black pepper
- 2 tablespoons unsweetened coconut chips
- some basil leaves
Instructions
- Peel and chop the carrots. Peel and finely chop the ginger. Set both aside.
- Finely chop the onion.
- Melt the coconut oil in a soup pot.
- Add the chopped onions and cook for about 2 minutes.
- Add the ginger and the carrots. Stir well to coat the carrots with the oil. Cook gently for 2 more minutes.
- Add the vegetable broth.
- Cover the pot, bring to a boil, turn the heat down to medium low and simmer the soup for about 15-20 minutes or until the carrots are soft.
- Blend the soup.
- Add the coconut milk, stir well and reheat.
- Adjust the taste with some lemon juice, salt and pepper.
- Top with basil and coconut chips just before serving.
Video
Nutrition
Serving: 1/4 of the soup | Calories: 340kcal | Carbohydrates: 21g | Protein: 4g | Fat: 29g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Sodium: 999mg | Fiber: 4g | Sugar: 6g