Carrot-Ginger Soup

Make your own homemade carrot-ginger soup with this recipe using baby carrots, fresh ginger, coconut milk, and chicken stock.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 138 Calories

Ingredients

• 2 cups water
• 1 (14 ounce) can coconut milk
• ground black pepper to taste
• 1 onion, diced
• 4 cups chicken stock
• 1 teaspoon dried cilantro
• 1 (1 inch) piece fresh ginger, peeled and minced
• 1 teaspoon sea salt, or more to taste
• 4 cups baby carrots

Recipe Instructions

Step 1

Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.

Step 2

Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.

Step 3

Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.

Step 4

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.