This soup is creamy and dreamy without the dairy. Creamy Ginger Carrot soup is a staple here in the cooler months. Easy to make and it tastes amazing. It’s full of nourishing goodness to sustain you and take the chill off.
Hope you like it! Be sure to let us know in the comments and while you’re at it, share your favorite simple soup recipe with us.
Prep time: 15 minutes
Cook time: 15-20 minutes
2 T. extra virgin olive oil
1 small sweet onion, diced
3-4 cloves garlic, minced
1½ lbs. carrots, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
3 c. vegetable broth, preferably organic
1 T. fresh ginger, minced
2 t. fresh thyme leaves
1/3 c. full-fat coconut milk
olive oil in a large, high-sided skillet over medium heat. Add onion, garlic,
carrots, and bell pepper. Season with salt and black pepper, to taste, and cook,
stirring frequently, until vegetables become soft and translucent,
approximately 5 minutes.
vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and
cook until the carrots are fork tender, approximately 10-15 minutes. Stir once
or twice while cooking.
from heat and puree mixture with an immersion blender until smooth. (A regular
blender or food processor can also be used for this step). Taste and adjust
seasonings, as desired.
- Return to medium heat and add coconut milk. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately. Enjoy!