If you’re looking for a way to use up those beautiful carrots from your garden, then this carrot ginger soup is for you. Carrots are the main ingredient in this easy and delicious soup with only a handful of other wholesome and healthy ingredients. It has the perfect combination of creamy from the coconut milk, sweet from the carrots, and spice from the ginger!
1 tablespoon of olive oil
1 large onion, diced
1 lb. of carrots, chopped
3 garlic cloves, chopped
2 tablespoons peeled and grated ginger
4-6 cups broth (depending on desired consistency)
1 13.5oz. can of coconut milk
salt and pepper to taste
Heat olive oil in a large pot over medium heat.
Add in onions and stir for a couple minutes.
Add the carrots, garlic and ginger and stir for 30 seconds.
Add the broth and bring to a boil.
Turn down the heat and allow it to simmer for 20 minutes.
Turn off the heat and add the coconut milk.
Allow the soup to cool a bit and then use an immersion blender to blend until creamy and smooth.
Anna Pippin, MSHNOwner of Holistic Nutrition Coach, LLC.
Anna lives in Lyme and is the owner of Holistic Nutrition Coach, LLC.. She received a Master of Science in Holistic Nutrition from American College of Healthcare Sciences and she holds a Certificate of Plant-Based Nutrition from T. Colin Campbell Center of Nutrition Studies and eCornell. Anna is also a graduate of the Forks Over Knives Plant-Based Home Chef Cooking Course. Anna believes one can heal from eating whole, nutritious foods and it is her passion to help and support others on their own path to nutritional wellness. Visit her website at www.holisticnutritioncoach.org.
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