Ingredients
Scale
- 4 cups carrots, peeled and chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1-inch ginger, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent (about 5 minutes), then add minced garlic and ginger; sauté for an additional minute.
- Stir in the chopped carrots and pour vegetable broth to cover the veggies completely. Bring to a boil, reduce heat, and simmer for 20-25 minutes until carrots are tender.
- Remove from heat and let cool slightly. Blend the mixture until smooth using an immersion blender or regular blender.
- Return to the pot, stir in coconut milk, and warm on low heat. Season with salt and pepper to taste.
- Serve hot in bowls, garnished with fresh herbs or croutons if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg