Carrot Ginger & Coconut Soup
Recipe: #17303
February 09, 2015
Categories: Soups and Stews, Vegetables, Carrot, Garlic, Onions, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"This is a creamy soup chock full of veggies and perfect for our weekly vegetarian night. Even so, it feels totally rich and decadent. I like to drizzle a bit of goat yogurt on top, but then it's not completely animal-free after all..."
Original is 4 servings
Ingredients
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- Optional - I like to add a small knob of fresh turmeric (a 1 inch piece, sliced)at the same time as the carrots. It gives it a nice layer of taste and a more beautiful color. Plus it is SO good for you!
Nutritional
- Serving Size: 1 (380.5 g)
- Calories 197.9
- Total Fat - 10.9 g
- Saturated Fat - 6.9 g
- Cholesterol - 0 mg
- Sodium - 780.6 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 5 g
- Sugars - 8.2 g
- Protein - 3 g
- Calcium - 49.9 mg
- Iron - 1.3 mg
- Vitamin C - 23.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a large, heavy-bottomed saucepan. Add onion and garlic, and sauté 3 to 5 minutes, or until onion is translucent.
Step 2
Add ginger, potato, carrot and bell pepper. Cover, reduce heat, and cook 5 minutes, stirring occasionally.
Step 3
Add coconut milk and stir to combine. Cover and cook 2 more minutes.
Step 4
Add the broth and season with pepper. Cover and cook until all vegetables are tender.
Step 5
In a blender or food processor, puree the soup in small batches until smooth. For each batch, add a little bit of sea salt, to taste. You may also want to add a bit more coconut milk, depending on your taste.
Step 6
To serve, ladle into warm soup bowls and garnish with a bit of minced parsley or cilantro. It's also nice to drizzle a bit of plain yogurt or sour cream over the top.
Tips & Variations
No special items needed.
1 Reviews
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