Carrot and Ginger Soup
Quick Notes:
Prep time: 15 mins
Cooking Time: 40 minutes
Serves: 4
Allergens: GF / DF
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, peeled and minced
1-inch piece of ginger, peeled and minced
2 lbs carrots, peeled and roughly chopped
32oz chicken broth*
1 bay leaf
1 teaspoon cinnamon
1 teaspoon sea salt
Cracked black pepper, to taste
1/3 cup coconut cream (plus extra for serving)
Handful fresh cilantro, chopped
1/4 cup pinenuts, lightly toasted
1-2 scallions, finely sliced
How to make the soup:
Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger and sauté for 1-2 minutes or until fragrant and translucent.
Place the chopped carrots into the pot and stir to combine. Cook for 10-15 mins stirring occasionally.
Add the broth, bay leaf, cinnamon, and salt to the pot. Bring to a boil, cover, and gently simmer for about 35 minutes or until the carrots are tender. You should easily be able to cut with a knife.
Take off the heat and remove the bay leaf.
Add the carrot broth mixture to a high-speed blender or Vitamix and blend until smooth.
Fold in the coconut cream and season with salt and pepper.
Return to the pot and bring to a gentle simmer.
Serve with a dollop of extra coconut cream, toasted pine nuts, cilantro, and scallions.
Notes: I like to portion and freeze this soup for a super-quick midweek meal. Simply thaw in the fridge and heat in a saucepan.
*substitute the chicken broth with vegetable broth to make this dish vegan.
Meet Elisa
As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.
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A yummy, dessert-y snack that can be stored in the fridge for your week-long enjoyment!
