Carrot Ginger Soup

Blend tender carrots, fresh ginger, and onion with coconut milk and vegetable broth for a smooth, bright meatless soup finished with fresh lime.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 tablespoon fresh ginger
• 2 pounds carrots
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 medium lime

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. (about 5 min) — Medium heat
2. Stir in the ginger and cook until fragrant, about 1 minute. (about 1 min) — Medium heat
3. Add the carrots, vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat and partially cover the pot. (about 4 min) — Bring to a boil
4. Simmer until the carrots are very tender and easily pierced with a fork, 18 to 22 minutes. (about 20 min) — Gentle simmer
5. Blend the soup in batches until completely smooth, or use an immersion blender directly in the pot. Return it to the pot if needed and stir in the coconut milk. (about 5 min) — Off heat
6. Warm gently without boiling. Taste and adjust the salt, then squeeze in the juice of half the lime. Cut the remaining lime into wedges for serving. (about 3 min) — Low heat