CREAMY CARROT SOUP STORY

CREAMY CARROT SOUP (PALEO, VEGAN)

This easy Creamy Carrot Soup with ginger and coconut milk requires only a handful of basic ingredients and not much time to prepare.

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Healthful, flavorful, vegan, and paleo, this is a something-for-everyone comfort food!

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what our readers think

"Love you combined the flavors of curry, carrots and cayenne in this soup! Great addition with the coconut milk, too. Mmmm!" Get Recipe

ingredients

[{"selector":"#anim-cc0a590c-faa4-4736-bcf2-65f91e39e5be","keyframes":{"opacity":[0,1]},"delay":0,"duration":2500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] – coconut milk – yellow onion – carrots – ginger – garlic – ground cumin – turmeric – salt – cayenne pepper – vegetable broth Full Ingredients

Start by sautéing the onion, carrots, ginger, garlic, cumin, and turmeric in about half a cup of full-fat canned coconut milk (we’re using coconut milk as though it is oil).

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Add the remaining coconut milk and vegetable stock and bring the pot to a full boil. Reduce heat and simmer for 20-30 minutes until carrots are soft.

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Transfer the solids to a blender, blend it all to smithereens.

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If your soup is still piping hot, serve and enjoy.

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Pour the soup back into a pot and heat gently if it needs to be reheated. Be careful to not allow it to boil, else it’ll splatter all asunder and make a mess.

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Swipe up for full recipe!

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