Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut

Name: Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, thinly sliced; salt and ground black pepper to taste; 3 large carrots, peeled and chopped; 4 cloves garlic, smashed; 4 cups vegetable broth; 0.25 cup Italian parsley, chopped; 2 tablespoons grated fresh ginger; 3 sprigs fresh thyme; 2 sprigs fresh sage, leaves finely chopped; 0.5 cup coconut cream; 0.25 cup coconut milk; 0.5 cup pesto; 2 tablespoons maple syrup; 1 cup sour cream

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The perfect midwinter soup. Just when you're craving spring, but also desperate to burrow under the covers, this soup adds the perfect blend of coziness and fire to keep you warm, snug, and dreaming of spring's bounty. Carrots, maple syrup, and coconut cream add sweetness. Ginger, onions, and garlic add a touch of zing. And a bit of pesto swirled in, with a dollop of sour cream, add just the right hints of savory and tangy to make your heart sit up and leap on a cold winter's night. Garnish with coconut milk and fresh parsley.

By Allrecipes Member

Published on December 2, 2019

Prep Time:

30 mins

Cook Time:

55 mins

Total Time:

1 hr 25 mins

Servings:

4

Yield:

4 servings

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Ingredients

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
salt and ground black pepper to taste
3 large carrots, peeled and chopped
4 cloves garlic, smashed
4 cups vegetable broth
¼ cup Italian parsley, chopped
2 tablespoons grated fresh ginger
3 sprigs fresh thyme
2 sprigs fresh sage, leaves finely chopped
½ cup coconut cream
¼ cup coconut milk
½ cup pesto
2 tablespoons maple syrup
1 cup sour cream

Directions

Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
Ladle into serving bowls and add a dollop of sour cream to each bowl.

Cook's Notes:

This soup tastes even more incredible after a day or two, so feel free to make ahead up through blending the soup, then store it refrigerated in an airtight container. Reheat in a medium saucepan on the stove, medium-low until bubbles form. Serve with the sour cream, coconut cream, and fresh parsley garnish.

Also awesome for freezing. Store in an airtight container and store in the freezer for up to 6 months.

Nutrition Facts (per serving)

592	Calories
42g	Fat
47g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 592
% Daily Value *
Total Fat 42g	54%
Saturated Fat 20g	99%
Cholesterol 35mg	12%
Sodium 785mg	34%
Total Carbohydrate 47g	17%
Dietary Fiber 7g	26%
Total Sugars 28g
Protein 11g	23%
Vitamin C 48mg	54%
Calcium 440mg	34%
Iron 6mg	35%
Potassium 643mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut

Ingredients

Directions

Cook's Notes:

Nutrition Facts (per serving)

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