Carrot Ginger Soup
WOW. Of all of the new recipes I have recreated lately, this just might be my favorite. You can make it for one or many, it’s vegan, of course it’s easy to make (all my recipes are), and it’s the perfect balance of cozy and refreshing. If you make any of my recipes, make this one!
Ingredients:
1/2 lb fresh carrots
1/2 medium onion
1 garlic clove
2 cups low-sodium vegetable broth
1/2 cup full-fat coconut milk
1/2 tsp minced ginger
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and grated ginger; cook for another minute until fragrant. Add chopped carrots; sauté for about 5 minutes until slightly softened. Pour in the vegetable broth, ensuring it covers the vegetables. Bring to a gentle boil and simmer until carrots are tender (around 20 minutes). Pour the ingredients from the pot into a blender and blend on medium until smooth. Pour into a bowl, sprinkle with salt to taste then stir in coconut milk. Serve (with a side of farmers market sourdough, optional).
For those of you tracking (this doesn’t include the sourdough):
352 calories
Protein: 6.8 g
Carbohydrates: 36 g
Fat: 20.6 g
