Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (adjust for preference)
- 1 teaspoon Italian seasoning
- 1.5 pounds carrots, peeled and sliced
- 4 cups vegetable or chicken broth
- 3/4 to 1 cup canned coconut milk (full fat for creaminess)
- Salt and black pepper, to taste
- Optional: squeeze of lemon, red pepper flakes, roasted chickpeas for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 6 to 8 minutes until soft and lightly golden.
- Add garlic, ginger, and Italian seasoning. Stir for 30 to 60 seconds until fragrant.
- Add carrots and broth. Bring to a gentle simmer and cook for 15 to 20 minutes until carrots are very soft.
- Blend until smooth using an immersion blender, or carefully blend in batches in a regular blender.
- Stir in coconut milk and warm for 2 to 3 minutes. Taste and add salt, pepper, and optional lemon.
Notes
This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. Adjust ginger to taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg