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

Ingredients

• 1 cup sour cream
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 4 cups vegetable broth
• 2 tablespoons maple syrup
• 4 cloves garlic, smashed
• 1 medium yellow onion, thinly sliced
• 2 tablespoons grated fresh ginger
• 3 sprigs fresh thyme
• 3 large carrots, peeled and chopped
• 2 sprigs fresh sage, leaves finely chopped
• 0.25 cup coconut milk
• 0.5 cup pesto
• 0.25 cup Italian parsley, chopped
• 0.5 cup coconut cream

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.