4.2
5 ratings

Carrot and Ginger Soup with Coconut Milk

Carrot and Ginger Soup

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.

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Notes

Can be made ahead and re-heated.

Ingredients

  • 1/4 cup olive oil
  • 1 ounce large vidalia onion, diced
  • 2 tablespoons ginger, grated
  • Pinch of salt
  • 6 cups chicken or vegetable stock
  • 2 pounds 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.

Nutritional Facts
Servings6
Calories Per Serving240
Total Fat13g20%
Sugar11gN/A
Saturated3g15%
Cholesterol7mg2%
Protein8g15%
Carbs24g8%
Vitamin A1265µg100%
Vitamin B60.4mg18.3%
Vitamin C10mg16%
Vitamin E2mg12%
Vitamin K26µg32%
Calcium59mg6%
Fiber4g17%
Folate (food)43µgN/A
Folate equivalent (total)42µg10%
Iron1mg7%
Magnesium31mg8%
Monounsaturated8gN/A
Niacin (B3)5mg27%
Phosphorus124mg18%
Polyunsaturated2gN/A
Potassium760mg22%
Riboflavin (B2)0.3mg17.3%
Sodium497mg21%
Thiamin (B1)0.2mg12.5%
Zinc0.7mg4.9%