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Ginger, Carrot & Coconut soup served in cocktail glasses with a swirl of sour cream and a sprig of cilantro

Ginger, Carrot & Coconut Soup

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Prep Time 10 minutes
Cook Time 1 hour 29 minutes
Course Soup
Cuisine American
Servings 6
Calories 188 kcal

Equipment

  • 1 Blender or Immersion Blender

Ingredients
  

  • 1.5 lbs. Organic Carrots peeled & chopped
  • 1 large Yellow Onion chopped4
  • 1-2 inches Fresh Ginger peeled & grated
  • 4 stalks Organic Celery
  • 4-6 cloves Fresh Garlic peeled
  • 14 oz. Can Coconut Milk
  • 2⅓ C Chicken or Vegetable Broth
  • 1 Tbsp. Organic Tamari Sauce
  • 2 Tbsp. Fish Sauce
  • 1 Tbsp. Olive Oil
  • Salt & Pepper to taste
  • 1 Bunch Fresh Cilantro for garnish
  • ¼ C Sour Cream for garnish

Instructions
 

  • Preheat the oven at 375°
  • Clean, peel and rough chop the veggies. Place the veggies and garlic on a baking pan lined with parchment. Season with a tablespoon of olive oil, salt and pepper. Roast in the oven for 45-60 minutes until fork tender.
  • Add the coconut milk, broth, tamari and fish sauce to a heavy pan and bring to a simmer.
  • Puree the roasted vegetables, using a blender or immersion blender, in batches. Then add to the liquid heating in the pot. Stir to combine
  • Continue simmering the soup for 5-10 minutes and adjust the seasoning as desired.
  • Serve with a swirl of sour cream and a sprig of cilantro and enjoy.

Nutrition

Serving: 8gCalories: 188kcalCarbohydrates: 12gProtein: 4gFat: 13gSaturated Fat: 9gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 532mgPotassium: 384mgFiber: 3gSugar: 7g
Keyword carrot soup, gluten-free soup
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