Ingredients
4
4 servings
- •1 tablespoon salted butter
- •1 tablespoon olive oil
- •2 cups coarsely chopped onion
- •1 ½ pounds carrots, peeled and cut into chunks
- •3 tablespoons chopped fresh ginger
- •3 cups low-sodium vegetable broth, or more as needed
- •¼ teaspoon salt, or more to taste
- •¼ teaspoon ground white pepper
- •½ cup full-fat unsweetened coconut milk
Instructions
- Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
- Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
- Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.
Nutritional Facts
Per 4 servings
- Calories: 222
- Carbohydrate: 27g
- Fat: 13g
- Fiber: 6g
- Protein: 3g
- Sugar: 11g
Related Recipes
Carrot Ginger Soup
Gingered Carrot Soup
Ginger Carrot Soup by Jean Carper
Carrot-Ginger Soup
Carrot Cream Soup with Ginger
Carrot and Ginger Soup
Carrot-Orange Soup
Ginger-Glazed Carrots
Carrot Ginger Creme
Purple Carrot Soup
Cream of Carrot Soup
