Carrot Coconut Soup
Carrot Coconut Soup is a simple, filling vegan soup you can make any night of the week using ingredients you probably have in your kitchen. It’s healthy, delicious, and warming!
Servings :
Calories : 203kcal
Ingredients
- 1 tablespoon oil
- 1 onion, minced
- 2 cloves garlic, minced
- 1 lb (500 ml) carrots, roughly chopped
- 1 ⅔ cups (400 ml) vegetable broth
- 1 cup (240 ml) coconut milk
- ½ - 1 tablespoon lime juice
- salt & pepper
Instructions
- Peel and mince the onion and garlic. Peel and roughly chop the carrots (no need to peel them if using organic carrots).
- Heat a large pot with oil. Sauté the onion and garlic for 2 minutes.
- Add carrots, sauté for another 5 minutes.
- Deglaze with vegetable broth and coconut milk, bring to a boil, cover and simmer for 15 minutes. Stir occasionally.
- Blend the soup in a high-speed blender, or with a hand blender, until creamy. → Feel free to add more vegetable broth or water if you like your soup a little thinner.
- Return soup to the pot, season with lime juice, salt, and pepper. → Optional: Decorate the soup with coconut milk, chopped chives, or croutons.
Notes
Make-Ahead: Keeps fresh for 5 days. Store it in an airtight container in the refrigerator.
Reheat the soup either in the microwave for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water.
Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.
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Nutrition
Calories: 203kcal | Carbohydrates: 51g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 515mg | Potassium: 447mg | Fiber: 4g | Sugar: 34g | Vitamin A: 21068IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 0.5mg
