Happy New Year! Stay warm over the holiday’s with this warm carrot and ginger soup.
PREP TIME 5 mins
COOK TIME 15 mins
TOTAL TIME 20 mins
3 cups chopped carrots
2 cups vegetable broth
1 (14oz) can of coconut milk
½ yellow onion, finely diced
3 Tablespoons fresh ginger, minced
2 garlic cloves, minced
2 Tablespoons coconut oil
salt and pepper, to taste
Place a saucepan over medium heat, add in your coconut oil and onion. Cook up onions are translucent. Add ginger and stir a minute more.
Then add in your carrots with broth, garlic and a bit of salt and pepper.
Cook until carrots are soft, about 12-15 minutes.
Once carrots are soft, pour in the coconut milk and use an immersion blender to mix until soup is smooth and creamy. If you don’t have an immersion blender, a food processor or blender will work.
Top bowls with a swirl of olive oil and cilantro and enjoy.