Carrot Ginger Soup

Cozy up with this bright and creamy soup filled with loads of antioxidants, vitamin A, and many other beneficial nutrients to keep your immune system extra strong this Fall.

Carrot Ginger Soup

Recipe by A Couple Cooks

Servings: 4
Total Time: 20 minutes

INGREDIENTS

  • 1 yellow onion

  • 4 cups chopped carrots (1 3/4 pounds or about 12 large carrots)

  • 1 1/2 tbsp peeled and minced ginger root (about 1-inch nub) *Hint: peel ginger with a spoon, not a vegetable peeler for easier peeling

  • 2 tbsp olive oil

  • 4 cups vegetable broth

  • 1/4 tsp garlic powder

  • 1 pinch cinnamon

  • 1/2 tsp sea salt

  • 1/2 cup full fat coconut milk

  • Pumpkin seeds, for garnishing

  • Serving Ideas: Grilled cheese, hearty salad, crusty sourdough bread

INSTRUCTIONS

  1. Dice the onion. Peel and chop the carrots. Peel the ginger with a spoon, then mince it.

  2. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the ginger, carrots, vegetable broth, garlic powder, cinnamon, and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.

  3. Carefully transfer the hot soup to a blender using a ladle (or use an immersion blender). Add the coconut milk and blend until smooth and creamy. Taste and adjust seasoning as desired. Service swirled with a drizzle of coconut milk and topped with pumpkin seeds.

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