Recipe information
Ingredients for - Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut
7. Italian parsley, chopped - ¼ cup
10. Fresh sage, leaves finely chopped - 2 sprigs
How to cook deliciously - Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut
1. Stage
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.
2. Stage
Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
3. Stage
Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
4. Stage
Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
5. Stage
Ladle into serving bowls and add a dollop of sour cream to each bowl.
