Creamy Carrot and Ginger Soup (Gluten-Free) |
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By Sky Goodwin
This warming, nutrient-packed soup is perfect for a cozy meal and easy to make gluten-free. Carrots and ginger pair together for a delightful flavor that’s both creamy and nourishing.
Diets:
Gluten FreeIngredients:
2 tbsp olive oil or coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 tbsp fresh ginger, minced
6 large carrots, peeled and sliced
4 cups vegetable broth (ensure it’s gluten-free)
1 can (14 oz) coconut milk (for creaminess)
Salt and pepper to taste
Fresh parsley or chives, chopped (for garnish)
Instructions:
Sauté Aromatics:
Heat oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
Cook Carrots:
Add carrots to the pot and stir well. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat, cover, and simmer until carrots are very tender, about 20-25 minutes.
Blend the Soup:
Using an immersion blender (or carefully transferring to a blender in batches), blend the soup until smooth and creamy.
Add Coconut Milk:
Stir in the coconut milk, mixing well to achieve a smooth, creamy consistency. Season with salt and pepper to taste, and heat through on low for another 5 minutes.
Serve: Ladle the soup into bowls, garnishing with fresh parsley or chives.
Tips:
For added protein, consider topping the soup with roasted chickpeas.
Adjust the thickness by adding more or less broth.
