Carrot Ginger Soup

Olive Oil


Vegetable Broth




Coconut Milk

Cumin Kosher Salt Black Pepper


Heat the olive oil in a large saucepan over medium-high heat.

Sauté the onions for 5 minutes until they become soft and translucent.

Stir the ginger, garlic, cumin, salt and pepper into the onions.

Add the carrots and stir everything together.

Pour in the vegetable broth. Bring the soup to a boil. Reduce heat and simmer until the carrots are soft, about 18-22 minutes.

Puree the soup. You can use an immersion blender in the pot, or transfer it to a blender.

Stir the coconut milk into soup.

Divide the soup into bowls. Drizzle with additional coconut milk. Garnish with chopped parsley.

Carrot Ginger Soup