Ingredients:
– 1 tablespoon of olive oil or coconut oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 2-3 teaspoons of fresh ginger, grated
– 6-7 carrots, peeled and chopped
– 3 cups of vegetable or chicken broth
– 1 cup of coconut milk
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil or coconut oil in a large pot over medium heat. Add the onion and garlic and sauté until they are translucent, about 5 minutes.
2. Add the grated ginger and chopped carrots to the pot and stir to combine.
3. Pour in the vegetable or chicken broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until the carrots are tender.
4. Using an immersion blender or transferring the soup to a blender, puree the soup until it is smooth.
5. Pour in the coconut milk and stir to combine. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro if desired.
This recipe can easily be adapted to your taste preferences. If you prefer a spicier soup, you can add more ginger or even a pinch of cayenne pepper. For a creamier consistency, increase the amount of coconut milk. You can also add in other vegetables such as sweet potatoes or butternut squash to create a more well-rounded soup.
Carrot and ginger soup can be served as a main dish or as a side dish alongside a salad or sandwich. It’s also a great option for meal prep as it can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
In conclusion, this recipe for carrot and ginger soup is easy to make and packed with flavor and nutrients. It’s a perfect meal for a chilly day or when you need a comforting dish that will warm and fill you up. Give it a try and let us know how you like it!