Carrot and ginger soup with coconut milk

Carrot Apple Ginger Soup with Coconut Milk Vegangela apple, garlic, nutmeg, carrots, fresh ginger, coconut milk, small yellow onion and 4 more Sesame Carrot & Ginger Soup Eat Simple Food black pepper, ground cinnamon, garlic, onions, water, sea salt and 5 mor Our carrot ginger soup with coconut milk is a perfect match. It is much more than just vegan. It is alkaline. Because the ingredients carrots, ginger and potato are good alkaline builders. In order for our carrot soup to remain a detox soup, you should in no case add flour or Cornstarch bind. These ingredients have nothing to do with it In a soup pot, sweat Sweet Onion (1/2) and Fresh Ginger (2/3 cup) until the onion is translucent, about three to five minutes. Add the Baby Carrots (3 1/2 cups) and cook a few minutes more. Step 2 Add the Chicken Stock (32 fl oz), bring to a boil, skim, reduce heat, cover and cook at a simmer for about forty five minutes Add roasted carrots and chicken broth. Use an immersion blender to blend soup until completely pureed. Add coconut milk and lime juice and mix with the immersion blender until incorporated. Season with kosher salt to tast

Carrot Ginger Soup(Instant Pot & Stove Top) - Indian

Carrot Ginger Sipping Soup - Made w/ Purposeful Ingredient

  1. Saute some onions, ginger, and garlic until they are soft. Now add the chopped carrots, turmeric, and stock to the pot and simmer simmer simmer. Blend the soup, add the coconut milk and a squeeze of lime, then salt to taste
  2. ess. It's one of the simplest soups to make, yet is.
  3. ess from coconut milk. All the vegetables used are sauteed in a pot and simmered in broth to soften, then blended in a blender until the consistency is creamy and smooth. It's incredibly easy to make and oh-so-delicious
  4. You can reduce cooking time by cutting the carrots smaller) Let it cool, add the coconut milk and blend with either an immersion blender or a blender until really smooth and creamy Add more liquid (non-dairy milk, water or vegetable broth), until you achieve the desired consistency for your carrot ginger soup. For serving suggestion, see Note
  5. utes. Add a little splash of vegetable broth if the pan starts to dry out. Add the coconut milk and vegetable broth and let simmer lightly, uncovered for about 20-25
  6. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if..
Warming Carrot, Ginger and Turmeric Soup | Lauren Caris Cooks

Cook broth in a large, heavy saucepan, reducing it by half to concentrate flavors. Advertisement. Step 2. Heat oil in a medium sauté pan. Add onion and garlic; sauté 3 to 5 minutes, or until onion is translucent. Step 3. Add ginger, potato, and carrot; cover and cook 5 minutes, stirring occasionally. Add coconut milk and bell pepper; cover. Creamy Carrot and Ginger Soup is a simple, yet flavorful Vegan soup that is packed full of goodness! Chopped fresh ginger is blended with chunks of carrot and coconut milk to create this creamy, delicious soup. One that provides the ultimate comfort on a cold day! Can be made on the stovetop or Instant Pot with a 30 minute cook time

10 Best Carrot and Ginger Soup with Coconut Milk Recipes

Content. ORGANIC CARROT SOUP WITH GINGER. CONTENT: 390g INGREDIENTS: Water, carrots* (38%), coconut milk preparation* (coconut extract*, water), sweet potatoes*, corn starch*, onions*, sunflower oil*, orange juice concentrate*, sea salt, ginger*, grated coconut*, garlic powder*, chili*. (* = certified organic) PREPARATION: Pour contents into a saucepan and heat over medium heat, stirring. Bring to a boil. Reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the heat and let rest for 10 minutes, then stir-in the coconut milk. Use an immersion (stick) blender to fully blend the soup, or, if using a regular blender, blend the soup in batches The slowly sautéed onions and ginger create a depth of flavor that matches no other and when mixed with caramelized carrots, chicken broth, coconut milk and my favorite spice combo, nutmeg and coriander, your tastebuds will be delighted and your belly warmed

This cinnamon-spiced carrot soup made with boiled carrots, sautéed ginger, and turmeric root blended with a touch of coconut milk is then seasoned with sea salt and pepper to taste. You can make this easy carrot soup in 20-30 minutes! The cinnamon, ginger, and turmeric in this SIBO friendly soup recipe have warming and mildly spicy flavor How to make Curried Carrot Soup with Coconut Milk: step-by-step instructions. Step 1: Heat the oil in a large dutch oven and cook the onions, ginger, garlic, curry powder, and turmeric until softened. Step 2: Add the carrots and stock and simmer until the vegetables are very tender. Step 3. Add the coconut milk In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to.

Carrot ginger soup with coconut milk - WE GO WIL

  1. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste
  2. utes or until coated in paste. Stir in lentils, tomatoes, coconut milk and 1 litre cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 20
  3. 3 tbsp grated fresh ginger 400g Can of coconut milk. Instructions. Heat coconut oil in a large saucepan and keep the heat medium to low. Add the chopped onion and grated ginger. After the onions have sautéed a little, add the garlic. Cook on low heat until the ingredients are soft. Add the carrots and coriander, and turmeric and stir
  4. ced ginger, garlic, onion and pepper flakes for until glossy. Do not brown or develop color. Add carrots, sweet potato, salt, cinnamon and turmeric and cook another 1-2
  5. Whipped up a little Carrot Ginger Coconut Milk Soup to go with last night's Pork Bahn Mi. It's really simple and just comes out with such a great texture, amazing flavor and invitingly bright color. You've really got to try it. Perfect to go with the sandwich and on a cool rainy night like tonight
  6. utes until the vegetables are very soft
  7. utes. Step 4. Pour soup into a blender no more than half full

And that is this carrot soup with ginger and coconut milk for sure. The soup only has a few ingredients: carrot, ginger, coconut milk and stock. Low budget, super simple to make, but very tasty! What do you need (for 4 portions) 1 kilogram carrots; A piece of fresh ginger (about 5 cm) 1 litre stock (choose a low FODMAP stock cube) 320 ml canned. Roasted Carrot Soup with Ginger and Coconut Milk . Ingredients: 8 large carrots, plus a few smaller carrots (for the top) 1 - 2 TB. of olive oil. 2 shallots (chopped) 2 cloves of garlic (minced) 2 TB. of fresh ginger (peeled & grated) 1 teaspoon of turmeric. 5 cups of broth (vegetable or chicken) 1/2 cup of coconut milk. salt & fresh ground peppe Step 2. Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15-20 minutes. Stir in.

Carrot, Ginger & Coconut Milk Soup - SideChe

  1. K, fiber, potassium, and antioxidants. Ginger is essential for this recipe
  2. utes to sweat the onions. Add in the sweet potatoes and carrots. Pour in the vegetable stock. Season with the herbs. Simmer for about 30
  3. utes. Remove from the heat and set aside. 2. In a Vitamix blender, combine the orange juice, coconut milk, onion, carrots and ginger in the order listed. Cover with the lid
  4. utes. Add ginger, garlic, and turmeric. Pour over vegetable broth and coconut milk. Cook for about 20
  5. utes at high pressure. When the soup is done cooking, let the pressure come down naturally for about 10
  6. utes. Add the coconut cream a

How to make Carrot Ginger Coconut Milk Soup : 1. In medium saucepan; add chopped carrots with vegetable stock pr water and bring to a boil.Cover and cook until the carrots are very tender. 2. Heat olive oil or butter, add the chopped onions and sauté till turns to translucent. 3 Curry powder is made using: turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper. 5 Spice Powder gives this carrot soup depth. This spice is a mixture of: cinnamon, fennel seeds, star anise, Sichuan peppercorn and cloves. Garlic is a perfect flavor with the carrots and spices. Coconut milk gives the carrot soup a. Ginger, Carrot, and Coconut Soup. 1 Tbsp coconut oil. 1 large white onion, roughly chopped. 10-12oz carrots, peeled and sliced. 4 cloves of garlic. 2 Tbsp ginger root, peeled and sliced. 1 red chili, seeded and chopped. 1 can coconut milk. 14oz stock - bone broth, chicken, or vegetable stock. 1 tsp cayenne pepper. pinch of salt and pepper to. Stir in garlic, curry powder and ginger and cook 1 minute, then add carrots, beans, broth and salt. Reduce heat to medium-low, cover, and simmer 20 to 25 minutes or until carrots and beans are very tender. Stir in coconut milk. Use a high-speed blender to purée soup in batches

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes 2 cups organic coconut milk (ideally Native Forest brand without BPA) Instructions. Melt butter over medium high heat. Once melted, add the onion, ginger and salt. and sauté for about 12 minutes or until brown and almost caramelized. Add the carrots and sauté for about 16 minutes; they should be starting to brown

Roasted Carrot Soup with Ginger and Coconut Milk • Good

Steps to Make It. Hide Images. Gather the ingredients. The Spruce. Add the carrots, onions, ginger, and curry powder to a soup pot and cover with the vegetable broth. Simmer for 20 to 25 minutes, until carrots are soft. The Spruce. Allow to cool slightly, and then puree in a blender, working in batches if needed Is Carrot Ginger Soup vegan? To make carrot ginger soup vegan, while still keeping it creamy, I use full fat coconut milk instead of cream. A lot of classic carrot soup recipes have sour cream in them, mainly as a garnish for the top. To keep the recipe vegan, you'll want to use a dairy-free option. Unsweetened nut milk yogurt is a good choice

Carrot Soup with Coconut and Ginger The Endless Meal

  1. utes or until the vegetables have softened. Pour in the stock and coconut milk, bring to the boil, then reduce the heat and simmer for two to three
  2. utes, or until carrots are very soft. In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1.
  3. Warm up with a bowl of creamy Instant Pot carrot ginger soup! Made with carrots, ginger, coconut milk, thyme leaves, and a squeeze of lime, this soup is both easy to prepare, and tasty to eat. Soups and stews are one of my favorite things to make in the Instant Pot
  4. utes
  5. In a dutch oven, heat together the olive oil, leeks, ginger, and garlic. Stir in spices and toast in the oil. Simmer the soup. Add in the carrots and broth, and simmer until vegetables are soft and tender. Blend soup with coconut milk. Using an immersion blender, blend the soup with a little coconut milk, until smooth
  6. g and nourishing Roasted Butternut and Carrot Ginger Soup is filled with aromatic spices and creamy coconut milk topped with roasted pumpkin seeds and homemade seasoned croutons. 8 Delicious Reasons to Enjoy Roasted Butternut and Carrot Ginger Soup

Coconut Carrot Lentil Soup is a delicious, nutrient-rich soup packed with ginger, turmeric, carrots, and more to help boost your immune system and help your body fight off illness. This creamy soup comes together easily and is both vegan and gluten-free! It is perfect for the whole family to enjoy or as a tasty meal-prep option! Prep Time 5 mins Instructions. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Cut the squash in half lengthwise and remove seeds with a spoon. Place the cut side down on the prepared sheet. Place the carrots on the sheet as well and drizzle with 2 tbsp. olive oil

1. Heat a large pot over medium heat. 2. While the pot warms up, roughly chop the onion, carrots, potatoes, garlic, and ginger. 3. Put a small amount of vegetable broth into the instant pot and then add the onion, garlic, and ginger. Sauté until the onions become translucent and fragrant, about 5 minutes Carrot ginger soup variation: Add freshly grated ginger with the garlic and ground spices. Use 1 teaspoon for subtle ginger flavor, 2 teaspoons for more prominent flavor, or 1 tablespoon for relatively spicy carrot-ginger flavor. Curried carrot soup variation: Add some curry powder with the garlic and ground spices. Use 1 teaspoon (mild) or up. Heat the oil to medium in a stock pot or Dutch oven. Add the onion and sauté 4-5 minutes. Stir in the carrots and apple and sauté another 2-3 minutes

Add the vegetable broth, chopped butternut squash, chopped carrots and nutmeg. Bring to a boil and reduce heat to a simmer. Cover and cook 30 minutes. After 30 minutes, shake and open the can of coconut milk and stir it into the soup. Blend with an immersion blender or in batches with a traditional blender Remove the soup for the heat. Using an immersion blender puree the soup or transfer to a blender and puree that way. Puree until smooth. Transfer back to soup pot and add coconut milk. Warm the soup up for a few minutes and all the flavours to mix. Serve with cilantro, limes, roasted peanuts or chickpeas Coconut milk: to add some extra creaminess. Pumpkin seeds: for a little crunch plus they are a nutritional powerhouse in a tiny packet! Full of magnesium, manganese, copper, protein, and zinc, pumpkin seeds will give you an extra health boost. Fresh parsley: to balance the sweetness and because it looks pretty! How to make carrot ginger soup

Organic Cashew Carrot Ginger Soup - 32oz

Carrot and Ginger Soup with Coconut Milk Recipe by Ali

Add the apple, fenugreek, turmeric, salt and pepper and toss to combine. 3. Using a high-speed blender, an immersion blender or a large food processor, blend the carrots, cauliflower and vegetable mixture. Stop and add the vegetable broth in increments until you achieve a rich and creamy consistency. 4 Substitutions & FAQ . Carrot Substitutions: You can use butternut squash, canned pumpkin puree, or parsnips instead of carrots. Sweet Potato Substitute: Peeled russet potatoes can be used instead of sweet potatoes to get a similar soup consistency. Canned Coconut Milk Substitute: To make this soup without coconut milk, you can substitute unsweetened almond milk or unsweetened cashew milk Carrot soup is quick and simple to make even on a work day. A good portion of fresh ginger, with its anti inflammatory properties, and organic coconut milk lift the soup's flavour and add to its health benefits! If you are not a fan of coconut milk, you can skip adding it and simply enjoy a delicious carrot-ginger soup 1/2 teaspoon curry powder. 1/2 cup full fat coconut milk, plus a few extra tablespoons for serving. Black pepper to taste. Instructions. Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the onion and celery and sauté for 5-7 minutes, or until the onions are clear. Add the garlic and ginger Carrot and Ginger Soup with Coconut Milk Step 1: Gather your ingredients. Ingredients (serves 2 as a main meal with bread) 5 or 6 carrots (750g) 1 medium potato (200g) Fresh ginger 1 tin of coconut milk Salt and freshly ground black pepper. Method. 1. Put some water in a pan and set it on to boil (or boil some water in the kettle and pour it.

Creamy Carrot Ginger Soup (vegan) - A Simple Palat

This carrot soup with coconut milk is silky smooth and has an incredible exotic flavor. It comes together in about 60 minutes start-to-finish. In a large pot, heat the oil and add the onion, carrots, celery, garlic and ginger, and cook until tender This Best Ever Creamy Carrot Ginger Soup is the best carrot soup that's warm, hearty, and packed with spicy ginger and creamy coconut. It's healthy, made with only a few simple ingredients, and it's so easy to make

Instructions. Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they'll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally 1. Heat a large pot over medium heat. 2. While the pot warms up, roughly chop the onion, carrots, potatoes, garlic, and ginger. 3. Put a small amount of vegetable broth into the instant pot and then add the onion, garlic, and ginger. Sauté until the onions become translucent and fragrant, about 5 minutes

Coconut Carrot Ginger Soup - May I Have That Recipe

Find Whole Foods Market Carrot Ginger Soup, 24 oz at Whole Foods Market. Get nutrition, ingredient, allergen, pricing and weekly sale information! Coconut Milk (Coconut Extract, Water), Sweet Potatoes, Ginger, Organic Shirokoshi (Water, Organic Soybeans, Organic Rice, Salt, Yeast, Koji [Aspergillus Oryzae]), Cornstarch*, Expeller Pressed. Add the carrots and cook for 5 minutes. Step 2. Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the carrots are tender. Stir in the coconut milk. Step 3. Pour the carrot mixture into a blender (in batches if you have a smaller blender), cover and blend until smooth Thus Carrot, Ginger Coconut Milk soup would soothe my soul. Since my tummy was feeling delicate, I made this soup very mild in flavors. But this is one of those soups that can be easily altered to up the flavor ante. Much like my Faux Creamy Cauliflower Soup, you can spice this up, adding toppings or make it as thick or soupy as you desire.

Coconut Ginger Carrot Soup {Vegan} - Running on Real Foo

Red Lentil Carrot Soup - Vegan Family Recipes

Instructions. In a large pot, saute the onions, garlic, ginger, carrots, celery and peppers until soft and starting to caramelize. Add the garlic, ginger and spices and saute for another minute or two then add the tomatoes, remaining vegetables, stock and coconut milk. Season with salt and pepper then reduce the heat and bring to a simmer Transfer the carrot puree to a heavy cooking pot. Best ever carrot ginger soup recipe was made two different ways:1. Add lime juice and freshly grated ginger. Stir in chopped onions and carrots; Creamy chia coconut ginger carrot soup recipe. Add diced bacon, if using, and cook to a desired crispness. Carrots generally taste best when recently. Instructions. Heat olive oil in a large saucepan over medium heat. Add onions and saute until onions are translucent, about 4 minutes. Add the garlic and saute for 2 minutes more. Add ginger and curry paste and saute for another 4 minutes, until softened and fragrant. Add cumin and diced carrots. Stir to incorporate Of course, once it touches heat, it is as liquid as any other coconut milk, but it has higher fat percentage. I added it to the soup itself and drizzled over the finished and served bowl as well. To make the flavors more dimensional. This pumpkin, carrot and ginger soup with coconut cream is a definite favorite of mine Preheat the oven to 375 degrees F. In a large pot, heat 2 tablespoons of oil over medium-high heat. Add the scallion, ginger, and garlic, and cook until softened (about 2 minutes). Add in the carrots and season with salt and pepper. Add coconut milk, white beans, and water. Cover the pot and bring the soup to a boil over high heat

Video: Curried Carrot and Coconut Soup Recipe - NYT Cookin

Instructions. Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks Reserve the coconut cream for garnishing. Heat up the oil in a large pot over medium heat. Add in the spices and onions, cooking until onions are soft and spices are fragrant. Add in the carrots and toss to coat with spices. Cook for 1-2 minutes. Add the lime juice and zest, vegetable sock and coconut water Carrot Ginger Soup with Coconut Milk & Herbs (1 Litre) Special Requests: (optional) 50 Sweet Potato Soup always gets the limelight, but I enjoy creamy carrot soup even more! Carrot soup is naturally sweet, a touch earthy, and pairs magnificently with Thai flavors like ginger, cumin and coconut milk. That's the route I'm taking with this carrot ginger soup recipe! The recipe contains no cream, butter or oil

Carrot Ginger Coconut Soup Recipe MyRecipe

Heat oven to 400F. Line a large rimmed baking sheet with aluminum foil. In a medium bowl, toss chickpeas with olive oil, cumin, smoked paprika, salt and pepper. Spread in one even layer on foil-lined baking sheet. Bake 25-30 minutes, stirring once or twice during baking, until chickpeas are crispy and golden brown Directions. Wash and scrub carrots and apples. Chop without peeling. Place in soup pot and cover with water. Add ginger, salt and pepper. Cook until carrots and apple are tender, 25-30 min. Turn off the stove, add coconut milk , red pepper sauce and let cool. Once cooled. using hand blender, puree and serve Add the garlic and ginger, saute for 1 more minute. Add chopped carrots and brown sugar. Season with salt and pepper. Saute for 2 more minutes. Stir in chicken broth, coconut milk, and 1 tbsp Sriracha sauce (or more if you love really spicy food!). Cook at high pressure for 6 minutes Cook the onions, ginger, and garlic in a large pot over medium high heat with avocado oil (or olive oil) for a few minutes. Add the carrots into the pot and cook for 10 minutes, while stirring often. Add the vegetable broth, bay leaf, cinnamon, and salt to the pot Place the olive oil in a large Dutch oven or stockpot over medium-high heat. When the oil is hot, add the diced yellow onion and cook for 5 to 8 minutes, stirring frequently, or until translucent. Add the stock, carrots, potatoes, apple, and crystallized ginger. Bring to a rolling boil

Curried Sweet Potato, Carrot & Red Lentil Soup - She Likes

Creamy Carrot and Ginger Soup (Dairy-Free) - Wholesomeliciou

Nevertheless, adding peanut butter directly to the soup makes a really great carrot soup. STEP 3: Cook the onions until translucent, then add the ginger and cook for 1 minute. STEP 4: Add all the other ingredients to the pot: roasted carrots, coconut milk. and broth. Simmer for 5 minutes Cover the cooker and pressure cook the carrot mixture till the first whistle comes. Take it off the stove and when it cools, blend in a mixer and strain. Heat the carrot puree and add salt to taste. Switch off the flame and add coconut milk to the puree. Stir once again and the soup is ready to be served. Carrot Soup - Player By Webindia123.com Roasted carrot soup - deeply flavored and smooth. Roasting the vegetables for this soup deepens and intensifies the flavors. Tomatoes add complexity and coconut milk mellows and smoothes. The result is a richly satisfying soup. Roast the garlic. Roast the garlic by slicing off about 1 of the pointed tip

Easy Instant Pot Carrot Soup with Ginger & Coconut Milk

Curried sweet potato soup with coconut milk - Sweet potatoes simmered in spices and coconut milk My Indian Taste curry leaves, garam masala, salt, onion, water, red chillies and 6 more Carrot Apple Ginger Soup with Coconut Milk Vegangel Add the oil. Once the oil is hot but not smoking, add the carrots, cauliflower, and onion. The Instant Pot will be very full. Let cook, stirring often, until the vegetables begin to soften, about 8 minutes. Add the garlic, ginger, salt, cumin, turmeric, and cayenne and let cook until fragrant, about 30 seconds In a saucepan, heat the olive oil on medium/high heat and fry the squash, carrot, onion and ginger for about 5 minutes. When the veggies have started to brown, add the garlic and saute for another minute. Next, add all the remaining ingredients - the water, bouillon powder, coconut milk, soy sauce, lemon juice and zest For soup: Add coconut milk to half of your sweet potato and carrot puree in the blender, reserving 2 tbsp for garnish. Next add steamed garlic and ginger, puree until smooth. Reheat in a sauce pot. While the pumpkin is roasting, peel the ginger and gather the rest of the ingredients. Place cooked pumpkin, chicken broth/stock, coconut milk, ginger, cumin and cinnamon into blender jug. Blend until super smooth. Season with salt and pepper to taste. To serve, heat a portion of the soup in a saucepan over the stove (or microwave the soup if.

Carrot Ginger Soup Recipe Food Networ

Heat the olive oil in a large dutch oven. Add the onions, garlic, red pepper and carrot. Cook until tender, about 5 minutes. Add the spices and enough of the broth to cover the vegetable mixture. Bring to a boil and cook 3-5 minutes. Remove the mixture from the pot and place in a blender. Puree until smooth One of the soup recipes that I make most frequently to have on hand for lunch or a light dinner is a delicious carrot apple butternut ginger soup creation that is the perfect blend of savory, sweet and spicy. It lends itself well to modifications and versatility, especially when it comes to the spices used Add garlic and ginger; cook, stirring often for about 5 minutes. Add beets and vegetable stock. Bring to a boil, then reduce heat and simmer until beets are fork-tender - 20 minutes or so. Blend in a regular blender or with an immersion blender. Return contents to pot and stir in coconut milk. Season with salt and pepper

Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo