Coconut-Carrot Soup with Ginger and Spices
By The Taste for Life Test Kitchen
Prep Time
60 minutes
Number of Servings
Serves 6
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 1 1⁄2 Tbsp minced fresh ginger
- 4 cups peeled and chopped carrots
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 cups low-sodium vegetable stock
- 1 can (14-oz) unsweetened coconut milk
- 3 Tbsp honey
- Salt and freshly ground black pepper
Directions
- Heat oil in a large pot set over medium heat. Add onion, garlic, and ginger and cook for 5 minutes. Add carrots, cumin, and coriander and cook for an additional 5 minutes.
- Add vegetable stock to pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 40 minutes.
- Remove pot from heat. Add coconut milk, honey, and salt and pepper to taste. Purée soup in a high-speed blender, working in batches. Serve.
Nutrition Info
297 Calories, 5 g Protein, 25 g Carbohydrates, 5 g Fiber, 21 g Total fat (15 g sat, 4 g mono, 1 g poly), 110 mg Sodium, ★★★★★ Vitamin A, Manganese, ★ Vitamin C, Copper, Iron, Magnesium, Phosphorus, Potassium
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Kid's xylitol and saline nasal spray, safely and effectively alleviates your child's congestion, dry sinuses, and irritated nasal tissues. The convenient .75fl oz. squeeze bottle with kid-friendly labeling ensures application will be a breeze.