Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut

Name: Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut
Total time: 85
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, thinly sliced; salt and ground black pepper to taste; 3 large carrots, peeled and chopped; 4 cloves garlic, smashed; 4 cups vegetable broth; ¼ cup Italian parsley, chopped; 2 tablespoons grated fresh ginger; 3 sprigs fresh thyme; 2 sprigs fresh sage, leaves finely chopped; ½ cup coconut cream; ¼ cup coconut milk; ½ cup pesto; 2 tablespoons maple syrup; 1 cup sour cream

Recipe by Allrecipes Member from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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1 medium yellow onion, thinly sliced
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salt and ground black pepper to taste
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3 large carrots, peeled and chopped
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4 cloves garlic, smashed
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4 cups vegetable broth
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¼ cup Italian parsley, chopped
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2 tablespoons grated fresh ginger

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3 sprigs fresh thyme
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2 sprigs fresh sage, leaves finely chopped
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½ cup coconut cream
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¼ cup coconut milk
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½ cup pesto
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2 tablespoons maple syrup
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1 cup sour cream

Instructions

Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
Ladle into serving bowls and add a dollop of sour cream to each bowl.