Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut
Carrots, ginger, coconut, and herbs bring comforting flavor to this vegetarian soup that's perfect for Thanksgiving if you need a break from the traditional turkey.
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
592 Calories
Recipe Instructions
Step 1
Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
Step 2
Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
Step 3
Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
Step 4
Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
Step 5
Ladle into serving bowls and add a dollop of sour cream to each bowl.