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–+ servings

Coconut Carrot Ginger Soup

5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Lunch & Dinner
Servings 2

Cooking & Baking Supplies

  • Lodge Enameled Cast Iron Dutch Oven

Ingredients  

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 3 cups carrots, peeled and chopped
  • 2 1/4 cups low sodium vegetable broth
  • 3/4 cup coconut milk
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/4 cup water
  • sprinkle of salt and pepper

Instructions 

  • Prepare your ingredients. Peel and chop the carrots, dice the onions, mince the garlic, and grate the ginger.
  • In a dutch oven or large pot, heat the olive oil. Then add the onion and garlic and saute on a low-medium heat until they are softened and the onion becomes browned and caramelized.
  • Add in the carrots, cumin, curry powder, salt, pepper and water and cover the pot and cook until the carrots are softened approximately 10 minutes.
  • Add in the coconut milk and vegetable broth. Bring to a boil, then lower the heat, and simmer for 20 minutes.
  • Remove soup from the heat and let cool.
  • Blend with an immersion blender or in a blender. If you want your soup to be more liquidy, add 1 tablespoon of water at a time and blend until it’s the consistency you want. ENJOY!
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