Creamy Carrot and Ginger Soup Recipe

This is a simple, yet flavorful Vegan soup that is packed full of goodness. Chopped fresh ginger is blended with chunks of carrot and coconut milk to create this creamy, delicious soup. One that provides the ultimate comfort on a cold day. Can be made on the stovetop or Instant Pot with a 30 minute cook time. Paleo, Vegan, and Whole30.

LEARN HOW TO MAKE IT!

Ingredients

– 1 tbsp coconut oil – 1 medium sized yellow onion chopped – 1 clove garlic minced – 3 tbsp chopped fresh ginger* – 1 lb carrots peeled and chopped (baby carrots are also fine) – 24-32 oz vegetable broth** – 1 14 oz can of coconut cream or coconut milk – 1/2 tsp salt + more to taste

1. Begin be heating up a large skillet to medium high heat. Melt the coconut oil.

1. Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.

SWIPE UP FOR FULL RECIPE!

More Recipes

CHOCOLATE CHERRY GRANOLA BARS

CAULIFLOWER MUSHROOM GRITS

SKILLET TERIYAKI CHICKEN