Carrot And Ginger Soup With Coconut Milk

4.2 from 5 ratings

This soup is comforting and wintery while also having a bit of zest and spice just to keep it interesting. The addition of coconut milk to this classic soup adds a light creaminess. It's one of the simplest soups to make, yet is an easy crowd-pleaser. Click here to see 8 Tasty Lunch Ideas for Work.

Servings

servings

Ingredients

1/4 cup olive oil
1 ounce large vidalia onion, diced
2 tablespoon ginger, grated
pinch of salt
6 cup chicken or vegetable stock
2 pound carrots, chopped
one ounce 13 1/2-ounce coconut milk

Directions

Combine the first 4 ingredients in a pot and let simmer for 5 minutes until the onions begin to brown. Add the stock, carrots, and coconut milk and bring to a boil. Reduce heat and let simmer for 20 minutes. Blend fully with an immersion blender or transferring to a food processor in batches, and warming again as needed.