Description
A basic, adjustable, carrot and ginger soup that’s great for cold days, meal prep, and using up all your winter stored carrots.
Ingredients
Scale
- 6 cups carrots
- 2 sweet yellow onions
- 4” piece ginger, grated
- 1 can coconut milk or 2 cups broth or stock(optional)
- Salt and pepper to taste
- Toasted almonds or sunflower seeds (optional)
Instructions
- Peel and chop the carrots into 1” pieces. Chop the onion and grate the ginger, if using fresh ginger.
- For extra sweetness, start by combing the carrot, onion, and ginger in a roasting pan, or sheet pan, with 1 cup water and roasting until carrots are tender, about 1 hour. Drizzle roasting carrots with olive oil too, if desired.
- Then using a high powered blender, like a vitamix, blend the baked veggies until smooth. Or, use an immersion blender. The vitamix will give a smoother texture, while an immersion blender will give a slightly lumpy texture.
- Add coconut milk to help with the blending and increase the creaminess and nutritional value of the soup. Or, if you prefer a lower fat option, use vegetable broth or chicken bone broth.
- Pour blended soup into a pan, and heat on medium heat until it reaches a simmer or low boil.
- Add salt and pepper to taste.
- Dish up into a bowl, or bowls and top with roasted nuts or sunflower seeds for protein and red pepper flakes for a bit of kick. Or add a bit of sour cream or yogurt for a creamier soup.
- Serve hot. Store extra servings in the refrigerator for up to 3 days, freeze leftovers immediately if desired.
