Warm up on a chilly day with a bowl of this deliciously creamy carrot soup. Freshly grated ginger and minced garlic add zing, flavor, and anti-inflammatory nutrients!
*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are, get them tested soon!
2 tablespoons coconut oil
10-15 large carrots, peeled and chopped (about 8 cups of chopped carrots)
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons fresh thyme leaves
Salt and pepper, to taste
4-5 cups vegetable or chicken broth, or more as needed
1 cup canned full-fat coconut milk
Optional, for garnish: coconut milk, fresh thyme leaves, toasted pumpkin seeds, and cracked black pepper
In a large pot over medium heat, melt the coconut oil. Add the carrots and onions. Cook, stirring occasionally, until the onions start to become soft, 5-7 minutes. Add the garlic and ginger. Stir for 1 minute. Add a generous pinch of salt and pepper. Add enough broth to cover the vegetables (about 4-5 cups). Increase heat to high to bring to a bowl. Then reduce heat to low, cover, and cook until the carrots are tender and easily pierced with a fork.
Using an immersion blender, puree the soup in the pot until creamy and smooth. (You can also use a traditional blender to blend the soup in batches. Use caution when pureeing hot liquids.) Once pureed, blend in the coconut milk. Season to taste with salt and pepper.
Serve in bowls topped with desired garnishes. Enjoy!