Cream of Carrot Soup with Coconut
This carrot soup will have you begging for more. The addition of coconut milk transforms an ordinary carrot and ginger soup into an unexpected treat.
Servings: 6
Ingredients
- 3 medium carrots chopped
- 1 sweet potato chopped
- 1 yellow onion chopped
- 3½ cups vegetable broth
- 3 cloves garlic minced
- 2 tsp fresh ginger minced
- 1 [14oz] can coconut milk
- 1 tsp salt
- ¾ tsp ground cinnamon (optional)
Instructions
- In a large soup or stock pot , bring the carrots, sweet potato, and onion to a simmer in the vegetable broth.Add garlic and ginger, cover, and heat for 20 to 25 minutes, until carrots and sweet potatoes are soft.
- Allow to cool slightly, then transfer to a blender and purée until smooth. Return soup to pot.Or use an immersion blender in the pot.
- Over very low heat, stir in the coconut milk and salt, stirring well to combine. Heat just until heated through, another 3 to 4 minutes.
- Garnish with cinnamon just before serving.
