CARROT-GINGER SOUP

Carrot-Ginger Soup image

Make your own homemade carrot-ginger soup with this recipe using baby carrots, fresh ginger, coconut milk, and chicken stock.

Provided by Ann

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

Previous Next

Ingredients

4 cups baby carrots
4 cups chicken stock
2 cups water
1 (14 ounce) can coconut milk
1 onion, diced
1 (1 inch) piece fresh ginger, peeled and minced
1 teaspoon sea salt, or more to taste
ground black pepper to taste
1 teaspoon dried cilantro

Steps:

Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 2.5 mg, Fat 10.8 g, Fiber 2.9 g, Protein 2.2 g, SaturatedFat 9.3 g, Sodium 757.2 mg, Sugar 4.6 g