Carrot Ginger Coconut Soup

From: Joy the BakerPrint this Recipe

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  1. Heat olive oil in a large saucepan over medium heat.
  2. Add onions and saute until onions are translucent, about 4 minutes.
  3. Add ginger and saute for another 4 minutes, until softened and fragrant.
  4. Add coriander and diced carrots. Stir to incorporate.
  5. Add the vegetables broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes. Remove from heat and allow to cool for 20 minutes.
  6. Using a blender, blend soup in batches until smooth.
  7. Return soup to pot, stir in coconut milk. Add salt and pepper to taste. Serve soup warm with crusty vegan bread.