Creamy Carrot and Ginger Soup (Dairy-Free

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 lb Carrots
  • 1 clove Garlic
  • 3 tbsp Ginger, fresh
  • 1 Yellow onion, medium sized

• Canned Goods

  • 1 14oz can Coconut cream or coconut milk
  • 32 oz Vegetable stock

• Baking & Spices

  • 1/2 tsp Salt + more

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on wholesomelicious.com

Description

Ingredients

• 1 tbsp coconut oil
• 1 medium sized yellow onion, chopped
• 1 clove garlic, minced
• 3 tbsp chopped fresh ginger*
• 1 lb carrots, peeled and chopped (baby carrots are also fine)
• 32 oz vegetable stock
• 1 14oz can of coconut cream or coconut milk
• ½ tsp salt + more to taste

Directions

• Begin be heating up a large skillet to medium high heat. Melt the coconut oil.
• Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
• Add carrots and vegetable stock, bring to a boil.
• Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
• With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!