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Coconut Ginger Carrot Soup




I’m so excited that soup season is upon us! You can definitely expect to see a ton of soup recipes pop up on the blog.


Autumn is the perfect season to use local and in season fruits and vegetables such as  pumpkin, carrot, butternut squash, apple and ginger to enhance your recipes.


I can’t wait to start creating meals with sonmany nourishing, local and delicious ingredients!


Last week I made a plant based Coconut Ginger Carrot Soup. It was a delicious side dish and then turned into several lunches! I love when that happens! Leftovers can most certainly be our friends.


The rich spices and color, had me thinking about all kinds of fun fall family activities that we will experience this year with the boys! Bundle up and head outdoors! We love being outside.


So, here goes. You guys have to give his recipe a try. I know you are going to make it a staple in your home!


Ingredients

  • 1 (13.5-ounce) can coconut milk

  • 1 medium yellow onion, chopped

  • 3⁄4 teaspoon sea salt

  • 2 teaspoons peeled, grated fresh ginger or a drop of Young Living Ginger Vitality Essential Oil

  • 2 teaspoons Thai yellow or red curry paste

  • 1 clove garlic, peeled and chopped

  • 12 ounces baby carrots, quartered lengthwise

  • 2 3⁄4 cups low-sodium vegetable broth, plus more as needed

  • 2 tablespoons freshly squeezed lime juice (from about 1 lime) (or 1 drop of Young Living Lime Vitality Essential Oil)

  • 15 large cilantro sprigs plus 5 small cilantro sprigs

Instructions

  1. Heat 1⁄3 cup of the coconut milk in a large saucepan over medium-high heat. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.

  2. Add the carrots, 2 3⁄4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes. Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.

  3. Transfer the pureed soup to a clean saucepan and place over low heat. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasoning, small cilantro sprigs, and serve.

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