Ingredients
1 Tbsp olive oil
- 1 onion, chopped
- 1 Tbsp grated fresh ginger
- 1 lb carrots, peeled & chopped
- 4 cups vegetable broth
- ½ cup coconut milk (or cream)
- Salt & pepper to taste
Instructions
- Sauté onion & ginger: Cook for 2–3 minutes.
- Add carrots & broth: Simmer for 20 minutes until tender.
- Purée until smooth: Blend until creamy; stir in coconut milk.
- Season to taste: Add salt and pepper as needed; serve warm.
Notes
- Top with a swirl of yogurt or chopped chives.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Blending
- Cuisine: Fusion
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
