Description

This creamy Carrot Ginger Soup is made with just six ingredients and is simple, comforting, and full of flavor. It’s perfect for lunch, dinner, or as a first course when entertaining guests.

Ingredients

2 tablespoons butter, or olive oil
1 large yellow onion, chopped
2 pounds carrots, peeled and sliced ⅛ inch thick (about 10 medium/large)
4 cups low sodium vegetable broth
2 tablespoons finely chopped peeled fresh ginger
1/2 cup full fat coconut milk (or substitute half and half or heavy cream)
Salt and pepper, to taste

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Instructions

1. In a Dutch oven or large pot over medium-high heat, melt the butter (or heat olive oil). Add onion and cook, stirring frequently, until soft, about 5 minutes.

2. Add the carrots, broth, and ginger. Bring to a boil, then reduce the heat to a low simmer, cover, and simmer until carrots are tender, about 20 minutes.

3. Puree the soup until smooth, either using an immersion blender or by transferring soup to a blender and returning it to the pot.

4. Stir in the coconut milk. Season with salt and pepper to taste.

5. Serve the soup warm, with an optional drizzle of coconut milk on top.

Notes

To make this soup vegan, use olive oil and coconut milk.

Store in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove or in the microwave.

To freeze, do so before adding coconut milk. Thaw overnight, reheat until steaming, and stir in coconut milk before serving.