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Carrot-Ginger Soup
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Create a delicious homemade carrot-ginger soup with baby carrots, fresh ginger, creamy coconut milk, and flavorful chicken stock.
Ingredients:
  • 4 cups baby carrots
  • 4 cups chicken stock
  • 2 cups water
  • 1 (14 ounce) can coconut milk
  • 1 onion, diced
  • 1 (1 inch) piece fresh ginger, peeled and minced
  • 1 teaspoon sea salt, or more to taste
  • ground black pepper to taste
  • 1 teaspoon dried cilantro
Instructions:
  • In a large pot, generously cover baby carrots with water. Bring to a boil and cook until tender for about 10 minutes. Drain and return carrots to the pot.
  • Pour a flavorful blend of chicken stock, 2 cups of water, and creamy coconut milk over the vibrant carrots. Add in aromatic onion, zesty ginger, a pinch of sea salt, and a sprinkle of black pepper for a burst of savory flavors.
  • Achieve a boil, then lower the heat to a gentle simmer and cook for 45 minutes.
  • Carefully pour the soup into a blender, filling it no more than halfway. Secure the lid and pulse a few times before blending until smooth in batches. Return the pureed soup to the pot and mix in cilantro, then season with salt and pepper to taste.

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