My Favorite Spring Soup - Carrot & Ginger Soup with Coconut Milk
In m opinion, soup is delicious any time of the year! I love hearty soups when the weather is cold and in the spring, a lighter, seasonal soup! Carrot season is in full swing and this is the perfect soup to make use of carrots and any recipe that includes coconut milk and ginger is going to be delicious and healthy! Serve this beautiful soup as an appetizer or as lunch or dinner! It would be awesome with a grilled cheese sandwich! The recipe is below and I hope you enjoy!
Carrot & Ginger Soup with Coconut Milk
Yield: 6-8
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Ingredients
- 4 tablespoons extra-virgin olive oil (or a large drizzle)
- 2 cups chopped yellow onions
- 3 or 4 garlic cloves (depending on size), smashed
- 4 cups heaping chopped carrots
- 3 teaspoons grated fresh ginger (I use a small food processor for this and it makes it so much easier)
- 2 tablespoons apple cider or champagne vinegar
- 4 to 6 cups chicken or vegetable broth
- Sea salt and freshly ground black pepper
- 2 teaspoons maple syrup
- Coconut milk (full fat) blended
- Basil Pesto (store bought or homemade)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, for about 8 minutes. Add the smashed garlic and carrots to the pot and cook 8 minutes more, stirring occasionally.
- Stir in the ginger, then add the vinegar and 4 to 5 cups of broth (reserving some if needed for thinning later) until it's the desired consistency. Reduce heat to a simmer and cook until the carrots are soft, about 30 minutes.
- Let cook slightly and transfer to a high powered blender. Add about 1/2 cup of blended coconut milk and maple syrup. Blend until smooth. Taste and adjust seasonings. Serve with a drizzle more of coconut milk and a drizzle of pesto.
Notes
This delicious recipe was adapted from Love & Lemons
