We seem to always have extra carrots on hand and this carrot ginger soup is the perfect way to use them up! In addition to being full of fall flavor, this soup is also packed with nutrients. Carrots contain vitamin A, an antioxidant that supports healthy vision. Even though they aren’t a bright color, white vegetables like garlic and onions are also rich in antioxidants!
Carrot Ginger Soup
- 1 Tbsp olive oil
- 1 medium sweet onion chopped (about 1 cup)
- 3 cloves garlic smashed
- 1 lb carrots roughly chopped (about 5-6 large)
- 1 small potato peeled, diced
- 2 Tbsp grated fresh ginger
- 1 qt low-sodium chicken or vegetable stock
- 1 tsp salt
- 1 cup light coconut milk
- 2 tsp lemon juice
- Cayenne, cilantro, and pepitas to garnish
- Heat oil in a large pot over medium-high heat, and saute onion, garlic, and ginger for about 5 minutes.
- Add carrots, potato, stock, and salt and bring to a boil. Reduce heat to a simmer, cover, and cook 20 minutes or until carrots are tender.
- Puree soup with immersion blender, or in batches in a blender. Stir in light coconut milk and lemon juice. Season with salt and pepper, to taste.
- Ladle into bowls and garnish with dash of cayenne, cilantro, and pepitas.