Healthy & Comforting Carrot Ginger Soup

I won’t lie. Carrot Ginger soup always sounded gross to me, right up there with Butternut squash soup. There are just some things that should not be soup. Could not have been more wrong! I recently tried Carrot Ginger soup at a B&B and was blown away by how delicious it was. The sweetness of the carrots & coconut milk with the zestiness of ginger really put this soup over the edge. 

I felt so inspired I wanted to try it myself! I was shocked to see how easy it was to make. This soup is so simple in its ingredients but makes such an impact on your tastebuds. Be sure to try it as a side dish with your next meal, or on its own!:

• Carrots: An obvious ingredient. I used baby carrots because I am lazy. But, I think the next time I make this, I will try whole carrots to see if this makes a difference to the taste. 
• Ginger: Another obvious ingredient! I used freshly gated ginger, but if you’re in a pinch, ground ginger or frozen ginger works just fine!
• Coconut milk: I used full fat unsweetened coconut milk for this recipe. Before pouring into the soup, I made sure to fully mix the solid layer of coconut cream into the coconut milk to remove the chunks. 
• Onions: I used a red onion for this recipe to give it an extra punch of flavor. But yellow or white onion works perfectly fine. 

This soup is great for the springtime, or in the colder months. It’s so comforting as a main or a side. This is a soup that is sure to impress!

Carrot Ginger Soup
Total cooking time: 1.5 hrs
Serves: 4-5

Ingredients

• 1 lb carrots, peeled and roughly chopped
• 1 red onion, cut into wedges
• 3 cloves garlic
• 1 tbs crushed ginger
• 2-3 c chicken or vegetable broth
• 1 ½ c coconut milk
• Salt & pepper to taste
• 1 tbs olive oil

Directions

1. Heat olive oil on med heat in a stockpot and add carrots, onion, and garlic until soft. Add ginger, and stir. 
2. Add stock and bring to boil. Reduce heat, and cook until carrots are soft and fall apart easily. 
3. Remove from heat and let cool before adding to a food processor to puree, might have to puree in batches.
4. Once smooth, add back to stockpot and pour in coconut milk. Use an immersion blender to blend, as this keeps it smooth and velvety. Add salt and pepper to taste. 
5. Serve and top with heavy cream or greek yogurt, if preferred!