Carrot Ginger Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 245
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 19
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 1058
- Total: 50 min
- Active: 25 min
Ingredients
2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
One 2-inch piece ginger, minced (or squeezed through a garlic press)
1/2 teaspoon cumin
Salt and freshly ground black pepper
2 cloves garlic, minced
1 pound carrots, peeled and sliced
4 cups vegetable stock
1 cup coconut milk
Yogurt, for garnish, optional
Chopped fresh parsley, for garnish, optional
Directions
- Heat the oil in a medium pot over medium-high heat. Add the onions, ginger, cumin and salt and pepper to taste. Cook until the onions have softened slightly, about 2 minutes. Add the garlic and cook an additional 1 minute. Add the carrots, vegetable stock and 1 cup water. Cover, bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 30 minutes. Add the coconut milk.
- Blend in batches until smooth, or use an immersion blender. Garnish with a dollop of yogurt and chopped parsley if desired.