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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: International
Diet: Vegan
Servings: 4
Calories: 340kcal
- 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
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.
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