When it comes to superfoods, carrots are high on the list. They are full of Vitamins A, E, C and have betacarotene. This is a recipe for helping with clearing skin and a healthy gut! I got my carrot fix when I was in Kenya! I absolutely loved the light, freshness of the soups. They were really simple, and all the flavors stood on their own. This soup is a remake of one I had when I was overseas. I loved it so much, I wanted to recreate it. It is creamy, warm, and has the smallest bite due to the ginger.
This soup takes only one pot, and only a few ingredients. If you incorporate carrots more into your life, you will definitely see and feel the benefits. First, in your pot, lightly sautée your onions, garlic, and carrots. I do this until it is all fragrant (about 2 minutes).
Toss in your. ginger knobs. I love the spice of ginger, so I use a lot, but you can use anywhere from 1 tbsp of ginger to 3! Just depends how forward ginger flavor you want. Season your soup with turmeric, cayenne, paprika, salt, and pepper. Then pour in your vegetable broth and let simmer. I make my own vegetable broth, which I think tastes better, but you can use store bought as well! Making your own broth only means you on low simmer any vegetable scraps you have in the kitchen for about 12 hours. I prefer to do it in a slow cooker!
Once your carrots and veggies are tender, add some coconut milk. I like the complimentary flavors of the sweet carrots and coconut milk to the ginger and turmeric spice. Blend this with an immersion blender and serve with some greek yogurt and parsley. Crack salt and pepper over if desired.
Easy and Healthy One Pot Carrot Ginger Soup
- 2 lbs Carrots
- 1 White Onion
- 6 Cloves Garlic
- 1 Tbsp Coconut Oil
- 1-3 Tbsp Ginger
- 4 Cups Vegetable Broth
- 1 Can Coconut Milk
- 1 Tbsp Each: Salt, Pepper, Turmeric, Paprika, Cayenne
- Greek Yogurt
- Wash your carrots. Saute your onions, garlic, and carrots until fragrant.
- Toss in your ginger knobs. Season your soup to your liking.
- Pour in your vegetable broth. Let simmer on low until carrots are tender.
- Pour in 1 can of coconut milk. Blend with an immersion blender or a regular blender. If soup is too thick, add water or broth 1/4 cup at a time.
- Serve with a scoop of plain greek yogurt (substitute for sour cream) and some parsley