Summary

Coconut Carrot-Ginger Soup is a soup that serves 6. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 282 calories, 7g of protein, and 20g of fat per serving. For $1.22 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 6 would say it hit the spot. A mixture of coconut milk, ginger, carrots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is pretty good. Users who liked this recipe also liked Coconut Ginger Carrot Soup, Coconut Ginger Carrot Soup, and Coconut Ginger Carrot Soup.

Instructions

Sautee onions in coconut oil, add carrots and salt, cook through. Season and add garlic. For 30 seconds and remove from heat. Place vegetables in a blender with stock and ginger, blend well. Return to heat and bring to a boil for 3 minutes. Remove from heat and stir in coconut milk. Add more salt to taste.

Ingredients

• 1 coconut oil
• 2 onion, diced
• 3 carrots, chopped
• 4 salt
• 5 pepper
• 6 garlic, minced
• 7 vegetable/chicken stock
• 8 grated ginger
• 9 coconut milk

Directions

• 1 Sautee onions in coconut oil, add carrots and salt, cook through.
• 2 Season and add garlic.
• 3 For 30 seconds and remove from heat.
• 4 Place vegetables in a blender with stock and ginger, blend well.
• 5 Return to heat and bring to a boil for 3 minutes.
• 6 Remove from heat and stir in coconut milk.
• 7 Add more salt to taste.