Carrot Ginger Soup (Print Version)
# Ingredients:
→ Base
01 -
1 medium onion, finely diced
02 -
2 teaspoons freshly grated ginger
03 -
3-4 minced garlic cloves
04 -
1 tablespoon unsalted butter
05 -
1 tablespoon olive oil
→ Soup
06 -
Salt and pepper, to season
07 -
1/2 teaspoon dried Italian herbs
08 -
4 cups of vegetable or chicken broth
09 -
2 pounds of peeled, chopped carrots
10 -
1 can (13.5 oz) of coconut milk
# Instructions:
01 -
Warm the butter and oil in a large pot. Toss in the onions and cook them until they're soft and have a golden color, about 5-7 minutes.
02 -
Sprinkle in the ginger, garlic, and Italian herbs. Let them cook together for a minute.
03 -
Stir in the carrots and pour in your broth. Let everything boil, then cover and lower the heat to simmer until the carrots are tender, roughly 20-25 minutes.
04 -
Allow the soup to cool a bit. Blend until silky smooth, then stir in the coconut milk. Taste and adjust with salt and pepper to your liking.
# Notes:
01 -
You can adjust the amount of ginger to suit your preference.
02 -
If you have an immersion blender, it works great here.
03 -
Be sure the soup's cool before blending to avoid spills.