Carrot Ginger Soup

gingery carrot-coconut soup

Makes 1.75 quarts · 234 kcal per serving

Ingredients

• 700 g Carrot
• 770 g Vegetable Stock
• 210 g Coconut Milk
• 154 g Onion
• 35 g Ginger
• 35 g Olive Oil
• 21 g Garlic
• 8 g Salt
• 3 g Black Pepper

Method

1. 1. Soften the onion, garlic, and ginger in butter.
2. 2. Add the carrots and stock; simmer until the carrots are very tender, ~25 min.
3. 3. Blend smooth, stir in the coconut milk, and season.

Notes

Vegan as written (olive oil default). Swap the coconut milk for dairy cream, or the oil for butter, for a richer non-vegan soup.