Ingredients
Scale
- 4 cups carrots, chopped (about 1 pound)
- 2 tablespoons fresh ginger, grated
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 1 lime
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prep your ingredients by washing and peeling the carrots; chop into small pieces. Mince the onion and garlic, and grate the ginger.
- In a large pot over medium heat, add olive oil. Once hot, sauté onions until translucent (about 5 minutes).
- Add chopped carrots, ginger, and garlic; cook for another 5-7 minutes until tender.
- Pour in vegetable broth to cover the veggies; bring to a gentle boil then reduce heat and simmer for about 20 minutes until carrots are fork-tender.
- Remove from heat; let cool slightly before blending until smooth using an immersion blender.
- Stir in coconut milk and lime juice; return to low heat to warm through without boiling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg