Carrot, Ginger, and Coconut Soup

Name: Carrot, Ginger, and Coconut Soup
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Asian
Ingredients: 4 tablespoons olive oil; 2 medium onion, cut into 1 /4-inch dice; 2 tablespoons fresh ginger, minced; 6 cloves garlic, minced; 1 tablespoon turmeric; 8 large carrots, peeled and cut into 3/4-inch pieces; 4 cups vegetable (or chicken) broth; 2 cans coconut milk (28 oz cans); Kosher salt and; freshly ground black pepper, to taste

2 steps

Prep:45minCook:30min

Updated at: Thu, 17 Aug 2023 03:30:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories247.7 kcal (12%)

Total Fat22.9 g (33%)

Carbs11.4 g (4%)

Sugars3.9 g (4%)

Protein2.8 g (6%)

Sodium409.5 mg (20%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

4 tablespoonsolive oil

2onion

medium, cut into 1/4-inch dice

2 tablespoonsfresh ginger

minced

6cloves garlic

minced

1 tablespoonturmeric

8carrots

large, peeled and cut into 3/4-inch pieces

4 cupsvegetable broth

or chicken

2cans coconut milk

Kosher salt

freshly ground black pepper

to taste

Instructions

Step 1

In a medium sauce pan, heat the oil over medium-high heat. Add the onions, ginger, garlic and turmeric, and sauté until the onions are soft, about 4 — 6 minutes. Add the carrots and the broth, and stir to combine. Bring to a boil and reduce to a simmer, and cook for 10 minutes. Add the coconut milk and continue to cook for 5 — 8 minutes more or until the carrots are very soft.

carrots8

Step 2

Blend the soup in batches, and return to the pot. Thin as necessary with additonal stock or water. Season with kosher salt and freshly ground black pepper, to taste.