Cooked with lots of grated fresh ginger and a hint of garlic, this creamy carrot ginger soup is the perfect start to an autumn lunch or dinner.
| Prep Time | 15 Minutes |
| Cook Time | 25 Minutes |
| Servings |
People
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 cup white onion chopped
- 4 cups chopped carrots peeled and cut into 1/2-inch pieces
- 4 cups vegetable broth
- 1 cup orange juice
- 1 tablespoon plus 2 tsp finely grated and peeled fresh ginger
- 1 tablespoon lemon juice
- 1 14 oz coconut milk can
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Ingredients
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Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes.
- Add carrots, broth, orange juice, ginger and lemon juice; bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 20 minutes.
- Remove saucepan from heat. Puree soup with an immersion blender or food processor until very smooth. Return soup to saucepan and stir in coconut milk, salt and pepper. Reheat over medium heat until hot and serve.
