The Perfect Creamy Carrot Ginger Soup for Cold Weather

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while providing a creamy texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible and still flavorful.

Add butter and olive oil to a large pot.

Add roughly chopped onions, smashed garlic, and roughly chopped ginger to the pot.

Add a bay leaf and sauté with salt until onions are soft, about 5 to 7 minutes.

Add carrots and sauté for an additional 4 to 5 minutes to intensify flavors.

Mix in 4 cups of water and Better Than Bouillon vegetable paste to create broth.

Bring the mixture to a simmer and add more salt to taste.

Lower the heat to maintain a gentle simmer and cook for 20 to 35 minutes until carrots are tender.

Use an immersion blender to blend the soup until smooth, remembering to remove the bay leaf first.

Taste the soup for seasoning, adjusting as necessary, especially if extra ginger was added.

Serve the soup garnished with a drizzle of coconut milk and finely chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary