Coconut Carrot-Ginger Soup
Michael Matthews adapted by JojoM
A light, creamy soup infused with carrot, ginger, and coconut milk—perfect for a healthy and flavorful meal.
Coconut Carrot-Ginger Soup
Michael Matthews adapted by JojoMA light, creamy soup infused with carrot, ginger, and coconut milk—perfect for a healthy and flavorful meal.
Tools Used
Medium Pot
Immersion Blender
Chopping Board
Knife
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Ingredients
Soup Base
Instructions
Prepare and Sauté
- 1
In a medium pot, heat olive oil over medium-high heat.
- 2
Add the chopped onion and sauté for about 3 minutes.
- 3
Stir in the carrots, garlic, and ginger; cook for about 5 minutes, stirring frequently.
Simmer the Soup
- 1
Add chicken broth and coconut milk to the pot.
- 2
Bring to a boil over high heat, then reduce heat to low and simmer for about 30 minutes until carrots are tender.
Finish and Blend
- 1
Remove from heat and stir in chopped cilantro.
- 2
Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender or food processor.
- 3
Season with salt and pepper to taste.
- 4
Serve hot.
Nutrition Facts
Serving Size: 1 serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
