Carrot-Ginger Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Carrot-Ginger Soup

1. Baby carrots - 4 cups
2. Chicken stock - 4 cups
3. Water - 2 cups
4. Coconut milk - 1 (14 ounce) can
5. Onion, diced - 1
6. Fresh ginger, peeled and minced - 1 (1 inch) piece
7. Sea salt, or more to taste - 1 teaspoon
8. Ground black pepper to taste - 1 teaspoon
9. Dried cilantro - 1 teaspoon

How to cook deliciously - Carrot-Ginger Soup

1. Stage

Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.

2. Stage

Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.

3. Stage

Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.

4. Stage

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.