Carrot and Ginger Soup with Coconut Milk

Staff Writer
Carrot and Ginger Soup with Coconut Milk
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.

Ready in
30 m
6
Servings
240
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.

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.

Nutritional Facts

Total Fat
13g
20%
Sugar
11g
N/A
Saturated Fat
3g
15%
Cholesterol
7mg
2%
Protein
8g
15%
Carbs
24g
8%
Vitamin A
1265µg
100%
Vitamin B6
0.4mg
18.3%
Vitamin C
10mg
16%
Vitamin E
2mg
12%
Vitamin K
26µg
32%
Calcium
59mg
6%
Fiber
4g
17%
Folate (food)
43µg
N/A
Folate equivalent (total)
42µg
10%
Iron
1mg
7%
Magnesium
31mg
8%
Monounsaturated
8g
N/A
Niacin (B3)
5mg
27%
Phosphorus
124mg
18%
Polyunsaturated
2g
N/A
Potassium
760mg
22%
Riboflavin (B2)
0.3mg
17.3%
Sodium
497mg
21%
Thiamin (B1)
0.2mg
12.5%
Zinc
0.7mg
4.9%

Around the Web