I made this Carrot-Ginger Soup 🥕 to warm up my family today. It’s the first really cold day of the season here in New York and to me that says soup season is officially here! I originally published this soup in Healthy Eating During Pregnancy. It’s pretty, flavor-filled, uncomplicated, gluten-free and all plant-based.
1 Tbsp coconut oil
1 leek, whites only, chopped
2 Tbsp ginger, peeled and sliced thin (add more to taste)
2 cloves of garlic, chopped
3 to 4 cups vegetable broth (start with 3)
1 cup unsweetened full-fat coconut milk (or milk of choice)
9-12 medium carrots, pealed and chopped
Black pepper or cayenne pepper to taste
Sea salt to taste
Garnish options: cilantro, Dang sea salt coconut flakes, coconut milk, purple or watermelon radish, microgreens, crushed cashews
1. In a soup pot, heat oil over medium heat and add leeks, ginger and garlic. Sauté for 1 to 2 minutes. Add broth, almond milk, pepper, and carrots. Bring to a simmer and cook carrots until soft. Remove pan from heat and allow soup to cool for 3 to 5 minutes.
2. In a Vitamix or high speed blender, blend the soup to a smooth puree. Blend longer for a creamier soup.
3. Once all the soup is blended, re-pour into pot and allow to simmer until it is ready to be served.
4. Garnish with thin shavings of ginger, herbs, a drizzle of coconut milk, coconut flakes, and brightly colored radish.
*If you like a little heat, cayenne gives the soup a nice kick.
COPYRIGHT 2008-2018 FOOD.BODY.SOUL.