Description
This creamy Carrot Ginger Soup is a comforting, dairy-free dish with a hint of ginger and coconut milk, perfect for a light yet indulgent meal.
Ingredients
Units
Scale
- 15 carrots, peeled and chopped
- 1 large yam, peeled and chopped
- 2 tbsp ginger juice
- 1/2 cup coconut milk
- 1 tsp turmeric
- 1 cup water
Instructions
- Peel the carrots and yam, then chop them into small pieces.
- Place the chopped vegetables in a large pot and add 1 cup of water, ensuring the vegetables are just covered.
- Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 30 to 40 minutes, or until the vegetables are soft and tender.
- Once cooked, strain the vegetables using a slotted spoon and transfer them to a blender.
- Add the ginger juice, coconut milk, and turmeric to the blender with the vegetables.
- Blend the mixture until smooth and creamy. If the soup is too thick, add a little more water until the desired consistency is reached.
- Return the soup to the pot and heat gently over low heat, stirring occasionally, until warmed through.
- Serve hot, garnished with a sprinkle of turmeric or a drizzle of coconut milk if desired.
Notes
This soup can be stored in the refrigerator for up to two days and reheated before serving. For a low FODMAP version, replace the yam with additional carrots. The soup is creamy without any dairy, making it suitable for paleo and AIP diets.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 150
- Fat: 4
- Carbohydrates: 30
- Fiber: 6
- Protein: 3
- Cholesterol: 0