Carrot And Ginger Soup With Coconut Milk
Carrot And Ginger Soup With Coconut Milk
This soup is comforting and wintery while also having a bit of zest and spice just to keep it interesting. The addition of coconut milk to this classic soup adds a light creaminess. It's one of the simplest soups to make, yet is an easy crowd-pleaser.
Click here to see 8 Tasty Lunch Ideas for Work.
Servings
6
Ingredients
- 1/4 cup olive oil
- 1 ounce large vidalia onion, diced
- 2 tablespoon ginger, grated
- pinch of salt
- 6 cup chicken or vegetable stock
- 2 pound carrots, chopped
- one ounce 13 1/2-ounce coconut milk
Directions
- Combine the first 4 ingredients in a pot and let simmer for 5 minutes until the onions begin to brown. Add the stock, carrots, and coconut milk and bring to a boil. Reduce heat and let simmer for 20 minutes. Blend fully with an immersion blender or transferring to a food processor in batches, and warming again as needed.