Creamy Ginger Carrot Coconut Soup Recipe

This creamy, delicious soup doesn’t even require any heavy cream! It’s cozy and comforting, vegan, vegetarian, gluten-free, and kid-friendly too!

INGREDIENTS

– Olive oil – Onion – Ginger – Salt – Curry powder

Step-by-step instructions!

Follow our easy instructions for success!

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Heat oil in a large saucepan or large pot over medium-high heat. Add onion and a pinch of salt, sauté 5 minutes until onion is soft. Stir in ginger, cook 1-2 min.

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Reduce to medium heat. Add curry powder, cayenne and 1/4 cup water. Cook 1-2 min, stirring to coat onion & ginger with curry mixture.

Add carrots, banana, 1 tsp salt and 4 cups water or vegetable broth and bring to a boil. Reduce heat to medium low and simmer, uncovered for 25 min or until carrots are tender.

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Puree soup using an immersion blender or in small batches using a regular blender or food processor. Return pureed soup to pot and stir in 1 cup light coconut milk and lime juice.

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Simmer remaining 3/4 cup coconut milk in a small saucepan over medium high heat for 10 min, or until reduced by half.

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This soup goes really well with a hearty sandwich like this garlic bread grilled cheese or you could do a soup & salad combo with this superfood salad.

NOTES

Swipe up for full recipe!