Cream of Carrot Soup with Coconut
This carrot soup will have you begging for more. The addition of coconut milk transforms an ordinary carrot and ginger soup into an unexpected treat.
Vegan, Lactose-free, Gluten-free, Low-calorie
INGREDIENTS | SERVES 6
- 3 medium carrots, chopped
- 1 sweet potato, chopped
- 1 yellow onion, chopped
- 3½ cups vegetable broth
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 (14-ounce) can coconut milk
- 1 teaspoon salt
- ¾ teaspoon cinnamon (optional)
In a large soup or stock pot, bring the carrots, sweet potato, and onion to a simmer in the vegetable broth. Add garlic and ginger, cover, and heat for 20 to 25 minutes, until carrots and potatoes are soft.
Allow to cool slightly, then transfer to a blender and purée until smooth.
Return soup to pot. Over very low heat, stir in the coconut milk and salt, stirring well to combine. Heat just until heated through, another 3 to 4 minutes.
Garnish with cinnamon just before serving.
PER SERVING Calories: 177 | Fat: 14 g | Protein: 2 g | Sodium: 978 mg | Carbohydrates: 36 g | Fiber: 2 g
Eat Carrots for Your Eyes
In addition to being crunchy and tasty, carrots are also really good for you. They're rich in dietary fiber, antioxidants, and minerals, as well as vitamin A, which helps maintain your vision. An urban legend says that eating large amounts of carrots will allow you to see in the dark! While this isn't exactly true, it is a good indicator that you should work more carrots into your diet.