Carrot Ginger Soup Recipe | Yummly

Carrot Ginger Soup




  • 2 tablespoons grapeseed oil (or extra-virgin olive oil)
  • 2 cups diced yellow onion
  • 2 teaspoons minced garlic (2 cloves)
  • 1 teaspoon sea salt (plus more to taste)
  • 6 cups carrots (peeled and cubed)
  • 2 tablespoons minced fresh ginger
  • 5 cups vegetable broth
  • 1/2 cup full-fat canned coconut milk (plus more to serve)
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    1. In a large saucepan over medium-high heat, warm the oil and sauté the onions, garlic and 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.
    2. Add the carrot and ginger, and sauté for about 1 minute until evenly coated and aromatic.
    3. Add the vegetable broth and the remaining 3/4 teaspoon salt, increase the heat to high, and bring to a boil. Reduce the heat to medium, and simmer, mostly covered, for about 20 minutes, until the carrots are just tender.
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