Coconut-Carrot Soup with Ginger and Spices
Prep Time
60 minutes
Number of Servings
Serves 6
Ingredients
  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped
  • [q:1 1/2] Tbsp minced fresh ginger
  • 4 cups peeled and chopped carrots
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 cups low-sodium vegetable stock
  • 1 can (14-oz) unsweetened coconut milk
  • 3 Tbsp honey
  • Salt and freshly ground black pepper
Directions
  1. Heat oil in a large pot set over medium heat. Add onion, garlic, and ginger and cook for 5 minutes. Add carrots, cumin, and coriander and cook for an additional 5 minutes.
  2. Add vegetable stock to pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 40 minutes.
  3. Remove pot from heat. Add coconut milk, honey, and salt and pepper to taste. Purée soup in a high-speed blender, working in batches. Serve. 
Nutrition Info
297 Calories, 5 g Protein, 25 g Carbohydrates, 5 g Fiber, 21 g Total fat (15 g sat, 4 g mono, 1 g poly), 110 mg Sodium, [nutrition:5] Vitamin A, Manganese, [nutrition:1] Vitamin C, Copper, Iron, Magnesium, Phosphorus, Potassium