Are you looking for a brightly colored and easy to prepare soup that is seasonally inspired and also packed with tons of flavor? Consider this mostly pantry-based and highly comforting vegan soup! Bursting with a vibrant orange color, this creamy soup is the ideal starter course or the perfect stand alone lunch. The ginger adds a kick of spiciness which is balanced out by the sautéed pearl onions and cinnamon. The coconut milk contributes to the creaminess while still keeping the dish light. To finish it off, we garnished the soup with fresh green chives from our garden and additionally sautéed pearl onions. It’s the perfect soup that provides both warmth, comfort, and a great depth of flavor.

Enjoy!

Carrot Coconut Ginger Soup

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Author: sgauley
Total Time: 1 hour 10 minutes
Yield: 8–10 servings 1x

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Description

A brightly colored springtime soup packed with flavor.

Ingredients

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2 shallots, chopped
8 pearl onions, halved
2 ounces ginger, peeled and chopped
1/4 teaspoon cinnamon
1/8 teaspoon white pepper
1 teaspoon turmeric
1/8 teaspoon salt
2 tablespoons unrefined coconut oil
2 lbs carrots, peeled and chopped
32 oz vegetable broth
2 cups coconut milk
1 teaspoon lemon juice
1 teaspoon orange juice
Optional for garnish: chives, sautéed pearl onions

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Instructions

Sauté shallots, pearl onions, ginger, cinnamon, white pepper, turmeric, and salt in coconut oil over low heat for 8-10 minutes.
Add carrots and vegetable broth, coconut milk, lemon juice, orange juice. Slowly bring to boil over medium low heat. Reduce to simmer for 25-30 minutes, or until carrots are soft.
Let cool for about 15 minutes and purée with immersion blender.
Garnish with freshly chopped chives and additional sautéed pearl onions