Carrot and Ginger Soup with Coconut Milk

Carrot and Ginger Soup with Coconut Milk
Staff Writer
Carrot and Ginger Soup
'Bruce'

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.

Click here to see 8 Tasty Lunch Ideas for Work.

6
Servings
727
Calories Per Serving
Deliver Ingredients

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

Total Fat
44g
63%
Sugar
5g
6%
Saturated Fat
17g
71%
Cholesterol
185mg
62%
Carbohydrate, by difference
30g
23%
Protein
50g
100%
Vitamin A, RAE
1144µg
100%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
77mg
8%
Choline, total
25mg
6%
Fiber, total dietary
5g
20%
Folate, total
68µg
17%
Iron, Fe
4mg
22%
Magnesium, Mg
61mg
19%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
368mg
53%
Riboflavin
1mg
91%
Selenium, Se
49µg
89%
Sodium, Na
677mg
45%
Water
241g
9%
Zinc, Zn
6mg
75%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.