Coconut Carrot Soup (Vegan, Whole30, Paleo)
This Coconut Carrot Soup recipe is naturally vegan, Whole30-compliant, paleo, and gluten-free. A healthy, easy-to-make soup that will warm you right up!
Servings: 6 servings
Heat the oil in a large pot over medium heat. Add the onion and carrots and cook, stirring often, for about 5 minutes or until the onion is translucent.
Add the ginger and cook for about a minute further until fragrant.
Add the broth and coconut milk. Bring to a boil over high heat.
Reduce heat to low, cover and simmer for 25 - 30 minutes or until carrots are softened.
Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a regular blender and puree in batches until smooth.
Season with salt and pepper to taste. Serve warm, with an optional drizzle of extra coconut milk.
Calories: 217kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 13g | Sodium: 379mg | Potassium: 432mg | Fiber: 2g | Sugar: 5g | Vitamin A: 13755IU | Vitamin C: 6.8mg | Calcium: 43mg | Iron: 2.5mg