Name: Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Yellow onion, thinly sliced - 1 medium; Salt and ground black pepper to taste - 1 medium; Carrots, peeled and chopped - 3 large; Garlic, smashed - 4 cloves; Vegetable broth - 4 cups; Italian parsley, chopped - ¼ cup; Grated fresh ginger - 2 tablespoons; Fresh thyme - 3 sprigs; Fresh sage, leaves finely chopped - 2 sprigs; Coconut Cream - ½ cup; Coconut milk - ¼ cup; Pesto - ½ cup; Maple syrup - 2 tablespoons; Sour cream - 1 cup

Ingredients for - Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut

1. Olive oil 2 tablespoons

2. Yellow onion, thinly sliced 1 medium

3. Salt and ground black pepper to taste 1 medium

4. Carrots, peeled and chopped 3 large

5. Garlic, smashed 4 cloves

6. Vegetable broth 4 cups

7. Italian parsley, chopped ¼ cup

8. Grated fresh ginger 2 tablespoons

9. Fresh thyme 3 sprigs

10. Fresh sage, leaves finely chopped 2 sprigs

11. Coconut Cream ½ cup

12. Coconut milk ¼ cup

13. Pesto ½ cup

14. Maple syrup 2 tablespoons

15. Sour cream 1 cup

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.