Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut

The perfect midwinter soup. Just when you're craving spring, but also desperate to burrow under the covers, this soup adds the perfect blend of coziness and fire to keep you warm, snug, and dreaming of spring's bounty. Carrots, maple syrup, and coconut cream add sweetness. Ginger, onions, and garlic add a touch of zing. And a bit of pesto swirled in, with a dollop of sour cream, add just the right hints of savory and tangy to make your heart sit up and leap on a cold winter's night. Garnish with coconut milk and fresh parsley.

• 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
• ½ cup pesto
• 2 tablespoons maple syrup
• ¼ cup coconut milk
• 4 cloves garlic, smashed
• 1 medium yellow onion, thinly sliced
• 2 tablespoons grated fresh ginger
• 3 sprigs fresh thyme
• ½ cup coconut cream
• 3 large carrots, peeled and chopped
• ¼ cup Italian parsley, chopped
• 2 sprigs fresh sage, leaves finely chopped

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.