When the weather gets cold and the excitement of the holiday season has worn off, we tend to want cozy, comforting foods.
But comfort food doesn’t have to be unhealthy, and this creamy, velvety carrot soup is proof of that. Carrots are packed full of essential vitamins and minerals, which means that the base of this soup is all substance. We’ve also added warming, anti-inflammatory ingredients like ginger, garlic, and turmeric that can help you get through cold season in good health, and antioxidant-rich coconut milk to round things out.
Bone broth adds even more vitamins, minerals, and collagen to the mix, but if you’d prefer a vegan or vegetarian version, use your favorite vegetable stock. This soup is best served piping hot, topped with freshly-cracked pepper and served with a thick slice of sourdough toast for dipping. Dairy-free yogurt, fresh green herbs, or a drizzle of good olive oil also make great toppings. The best part? It takes just about half an hour to make, and one batch makes 4-6 servings. Make it tonight, and you’ll thank yourself tomorrow.
Prep Time: 10 Minutes
Cook Time: 25 Minutes
2 tablespoons coconut oil
½ onion, diced
3 cloves garlic, sliced
½” fresh ginger, diced
½ teaspoon turmeric powder
1 pound carrots, peeled and cut into chunks
1 can coconut milk (full-fat and light both work well!)
2 cups vegetable stock or bone broth
Salt and black pepper, to tasteMethod
- In a medium saucepan, melt coconut oil over medium heat, then add onions and cook until lightly browned and translucent. Add garlic, ginger, and turmeric, and cook 2-3 minutes more.
- Add carrots and cook 2-3 minutes, stirring frequently. Then add coconut milk and vegetable stock, cover, and cook for 15-20 minutes, until carrots are fork-tender.
- Season the mixture with salt, then remove from heat and blend until smooth. An immersion blender is easiest for this step, since you can blend the soup while it’s still in the pot, but a regular high-speed blender works, too!
- Serve hot, topped with freshly-ground black pepper.
Written by Carina Finn