Carrot-Ginger Soup

Nutrition Notes

Ingredients

• 4 cups baby carrots
• 4 cups chicken stock
• 2 cups water
• 1 (14 ounce) can coconut milk
• 1 onion, diced
• 1 (1 inch) piece fresh ginger, peeled and minced
• 1 teaspoon sea salt, or more to taste
• ground black pepper to taste
• 1 teaspoon dried cilantro

Preparation

1. 1

   Step 1

   Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
2. 2

   Step 2

   Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
3. 3

   Step 3

   Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
4. 4

   Step 4

   Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.

5. Bon appetit!