Dairy-Free Carrot Ginger Soup with Coconut Milk
This Dairy-Free Carrot Ginger Soup with Coconut Milk is creamy, comforting, and perfect for chilly days. It combines fresh ginger and vibrant carrots for a wholesome dish.
Equipment
- 1 Large pot
- 1 Blender
- 1 Cutting board
- 1 Chef's knife
Ingredients
- 1 tablespoon olive oil - for sautéing
- 1 onion - chopped
- 4 cups carrots - peeled and chopped
- 1 tablespoon fresh ginger - minced
- 1 can 14 oz coconut milk - for creaminess and flavor
- 4 cups vegetable broth - for added depth
- Salt - to taste
- Pepper - to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add the chopped carrots and minced ginger, stirring frequently, for about 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until the carrots are tender.
- Stir in the coconut milk and blend the mixture until smooth using a blender.
- Season with salt and pepper to taste. Serve warm and enjoy your healthy soup!
Notes
Feel free to add other vegetables like sweet potatoes or bell peppers for variation.
This soup stores well in the fridge for up to 5 days, making it great for meal prep.
Nutrition
Serving: 1cupCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 7gSodium: 300mgFiber: 4gSugar: 6g
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