Spicy, warm and comforting. This carrot ginger soup is packed with wholesome veggies and flavorful spices. Perfect for a cozy meal!
Total Time
1hr 45min
5.0
2 Ratings
Author: The Crooked Carrot
Servings:
6
Ingredients
•
1
Onion
, diced
•
3
cloves
Garlic
, minced
•
1
in
Fresh Ginger
, grated
•
1
Medium
Potato
, washed, diced
•
5
cups
Carrots
, washed, roughly chopped
•
1
Tbsp
Coconut Oil
•
1
tsp
Ground Turmeric
•
1
tsp
Ground Coriander
•
as needed
Cayenne Pepper
•
as needed
Ground Allspice
•
to taste
Salt
•
to taste
Ground Black Pepper
•
3
cups
Vegetable Broth
or chicken broth
•
13.6
fl oz
Coconut Milk
•
to taste
Fresh Mint Leaves
•
to taste
Pepitas
•
to taste
Lemon Juice
Cooking Instructions
1.
Heat large pot or dutch oven over medium-low heat. Add Coconut Oil (1 Tbsp), once hot, add Onion (1) and cook for about 10 minutes or until translucent.
2.
Then add Garlic (3 cloves) and Fresh Ginger (1 in) and sauté for 1-2 minutes or until fragrant.
3.
Add Potato (1), Carrots (5 cups), Ground Turmeric (1 tsp), Ground Coriander (1 tsp), Cayenne Pepper (as needed), Ground Allspice (as needed), Salt (to taste) and Ground Black Pepper (to taste). Cover and cook for about 40 minutes or until potato and carrots are soft. Add Vegetable Broth (3 cups) and bring to a boil.
4.
Remove from heat and puree with an immersion blender (for a regular blender, blend in batches). Be sure not to overfill blender and make sure to hold the lid down tight with a towel! Return to pot after pureeing.
5.
Return to heat and add Coconut Milk (13.6 fl oz), stirring to combine, just until the soup is thoroughly heated. Adjust seasonings as desired. Garnish with Fresh Mint Leaves (to taste), Pepitas (to taste) and Lemon Juice (to taste). We like it with a slice of fresh bread!
Author's Notes
I like to make a big batch of this over the weekend and enjoy it throughout the week!
Or freeze it for a later date, just thaw and heat it for a quick meal!
Nutrition Per Serving
CALORIES
244
FAT
17.3 g
PROTEIN
3.7 g
CARBS
22.1 g
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