An easy creamy carrot ginger soup with coconut milk and blended in the Vitamix. This carrot soup is vegan, gluten free, and paleo.
INGREDIENTS
- 1 1/2 pounds carrots, peeled and cut into 1-inch chunks
- 1 1/2 tablespoons grated ginger
- 1 tablespoon ground turmeric
- 1 can lite coconut milk
- 2-4 cups vegetable broth
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
INSTRUCTIONS
- In a large saucepan or Instant Pot pressure cooker, place the carrots, ginger, turmeric, coconut milk, 2 cups of vegetable broth, salt and pepper.
- For the Instant Pot, cover and set the valve to sealing. Cook on manual mode for 5 minutes, then carefully quick release the pressure and remove the lid.
- For the stovetop, bring the pot to a simmer, then cover. Simmer over low heat for 15 minutes, or until the carrots are very tender. Add more broth as needed. Remove from heat.
- Let the mixture cool so it's not scalding, then carefully transfer to a blender. If your blender is small, do this in batches so it doesn't overflow when blending. Place the blender lid on with the middle removed for air so the soup doesn't explode out. Cover with a towel and blend on low speed until the soup is pureed. Add more broth as needed to thin. Add more salt, pepper, and grated ginger to taste.
- Pour directly from the blender into bowls or place back into the pan on the stovetop to keep warm. Garnish with micro greens and more coconut milk or plain yogurt if desired.
