Making this colorful carrot soup will brighten up your winter kitchen and warm you up all the while. Coconut milk adds creaminess, carrots add flavor and nutrition, and the ginger lends a soothing warmth and spice. Feel free to ramp up the ginger if you'd like. Makes 4 servings. Skill Level: Beginner. Serving Size: 8-10 oz.
- 1 Tbsp. olive oil
- 8 large carrots, peeled and coarsely chopped
- 3 garlic cloves, peeled and chopped
- 2-4 Tbsp. fresh ginger, peeled and chopped
- 1 tsp. chicken base/paste (we used Molly's brand)
- 3-4 cups water (just enough to cover vegetables)
- 1/4 cup coconut milk, canned, full-fat
- 4 tsp. black or white toasted sesame seeds
- Salt and pepper to taste
- Preheat large pot or dutch oven to medium heat.
- Add olive oil followed by the chopped carrots, garlic, ginger and chicken paste.
- Cook ingredients for 3-4 minutes, stirring, until slightly brown.
- Add just enough water to cover the vegetables, about 3-4 cups.
- Simmer vegetables for 15-20 minutes or until carrots are fork tender.
- Remove soup from the heat. Using an immersion blender, puree soup until smooth.
- Add coconut milk and seasoning. Puree. Add additional water if you'd like to make your soup thinner.
- Top each serving with a drizzle of coconut milk (optional) and toasted sesame seeds.
Nutrition FactsThis soup is high in vitamin A, dietary fiber, and other anti-inflammatory compounds from the garlic and ginger. Gluten-free, nut free, dairy free. Calories: 130
Fat: 7 g
Protein: 3 g
Carbohydrates: 17 g
Fiber: 4 g