Carrot Ginger Soup
Quick & Easy, Soups
Mediterranean, Mediterranean Diet
Gluten Free, Vegetarian
medium sweet onion
chopped (about 1 cup)
roughly chopped (about 5-6 large)
grated fresh ginger
low-sodium chicken or vegetable stock
light coconut milk
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.
Adapted from Dr. Andrew Weil & Gena Knox
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