Ingredients
Scale
- 4 cups carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Coconut milk (optional) to taste
- Fresh herbs for garnish (optional) to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and freshly grated ginger, cooking for an additional minute.
- Add the chopped carrots and vegetable broth to the pot, bring to a boil. Once boiling, reduce the heat and allow it to simmer for 20 minutes until the carrots are tender.
- Using an immersion blender, carefully blend the soup until smooth and creamy. Stir in coconut milk for added richness if desired. Season with salt and pepper to taste, and garnish with fresh herbs before serving.
Notes
This soup freezes well, making it perfect for meal prep. For a vegan option, ensure the vegetable broth is homemade.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg