Carrot Ginger Soup
This carrot ginger soup made with coconut milk is packed with immune boosting ingredients and is a great fall and winter soup option.
Ingredients
- 1 ½ lbs. carrots even chunks
- 2 thumbs ginger roughly diced or grated
- 4 garlic cloves roughly chopped
- 1 yellow onion roughly chopped
- 1 leek roughly chopped in cross sections
- 2 celery stalks roughly chopped in cross section
- 6 cups vegetable broth
- fresh thyme
- fresh rosemary
- bay leaf
- salt to taste
- pepper to taste
- 1 cinnamon stick
- 4 oz. coconut milk
Instructions
- Clean and chop the celery and leeks. Both should be cut in cross sections.
- Roughly chop 3-4 garlic cloves and one yellow onion.
- Clean, peel, and chop your carrots into chunks.
- In a large pot, heat a few tablespoons of oil over medium heat. Use either olive or grapeseed oil.
- Sauté the onion, garlic, leek, and celery for about 5 minutes.
- Add in the ginger, sauté for another minute or so.
- Stir in the carrots. Season with salt and pepper. Cook for another 5-10 minutes.
- Pour in the vegetable broth.
- Add in the thyme, rosemary, bay leaf, and cinnamon stick (if you are using ground cinnamon, add this with the salt and pepper during step 7).
- Bring to a boil and then let simmer for 20-30 minutes, until the carrots are tender.
- Add in the coconut milk. Blend (in an immersion blender or regular blender) until you've reached your desired consistency.