Ginger Carrot Soup
A light and nourishing soup made with fresh carrots, ginger, and coconut milk.
Ingredients
- 6 large carrots peeled and chopped
- 1 onion finely chopped
- 2 garlic cloves grated
- 1 teaspoon fresh ginger grated
- 3 cups vegetable stock
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- Salt and black pepper
- For garnish: Fresh cilantro leaves and a pinch of red chili flakes
Instructions
- Heat olive oil in a pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes.
- Add the carrots and grated ginger, and sauté for a few more minutes.
- Pour in the vegetable stock and bring to a boil. Simmer for 20 minutes until the carrots are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in the coconut milk, turmeric, salt, and black pepper.
- Serve hot in bowls, garnished with fresh cilantro leaves and red chili flakes.
NUTRITION FACTS (Per Serving)
Calories: 210 kcal
Carbs: 25 g
Fat: 10 g
Protein: 3 g