Carrot Ginger Soup (dairy or non-dairy alternative)
🥕 This is a great soup for a rainy, cloudy day.. to help you stay grounded and warm! Around fall season, it's great to make these grounding foods like squash and winter melons, carrots, potatoes, sweet potatoes, turnips, and pumpkin.. all can be used instead of carrots in this recipe! With potatoes, you may want to only blend half and keep the other as chunks so it doesn't get too gooey. Enjoy! 🥰
1. Melt the coconut oil in a soup pot over medium heat and cook the onions, garlic, ginger, celery and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
2. Add stock and water. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.
3. Add coconut milk.
4. Purée the soup with a hand held blender, or working in small batches, pour the soup into a blender and purée until completely smooth.
5. Add more salt to taste. Garnish with chopped shallots, chives, cilantro, or parsley.
How to make
2 Tbsp coconut oil (can use butter)
1 1/2 pounds carrots (6-7 large carrots), peeled and sliced
1 cup chopped white or yellow onion
2 cloves of chopped garlic
1 teaspoon minced ginger
2 cups chicken stock or vegetable stock
1 cup water
1 stick of celery (optional)
Chopped shallots, cilantro, or parsley for garnish
1 can of coconut milk (my favorite is Cha's coconut milk) - or milk