Dairy Free Ginger Carrot Soup
Some days you just want a comforting bowl of soup. After the sky opened up and dumped 6 inches of snow on us today, a few pounds of carrots in the refrigerator leftover from carrot cupcakes last week, I knew it was time for some Ginger Carrot soup. This soup is creamy, surprisingly filling and can be made with a little spice if you like that sort of thing, which I do, so the pepper flakes are optional.
Dairy Free Ginger Carrot Soup
2 Tablespoons coconut oil (or ghee if you can have)
3 cups diced organic carrots
1/2 yellow onion, diced
2 cloves garlic, minced
2-3 Tablespoons fresh grated ginger (add more if you love ginger)
3 cups chicken or vegetable stock
1 (14 oz.) can full fat coconut milk
pinch of red pepper flakes (optional)
salt and pepper to taste
Melt coconut oil in a large stock pot or dutch oven. Add onion and carrots, sauteing until onion is soft and translucent. Add garlic and ginger and cook until fragrant (about 3 minutes). Add stock and coconut milk and bring to a low boil until carrots are tender, about 15-20 minutes. Using an immersion blender, blend soup until creamy and no carrot pieces remain.* Serve with your favorite naan and a salad to complete the meal.
*If you don’t own an immersion blender, allow soup to cool slightly and use a blender to puree mixture in batches. Return to pot and warm through.
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