(serves 4 to 6)
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
3 tablespoons minced ginger
3/4 teaspoon ground coriander
4-5 cups diced carrots
3 cups vegetable broth
1 cup light coconut milk
salt and pepper to taste
Directions:
1. Heat olive oil in a large saucepan over medium heat. Add onions and saute until onions are translucent, about 4 minutes. Add ginger and saute for another 4 minutes, until softened and fragrant. Add coriander and diced carrots.
Stir to incorporate. Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes. Remove from heat and allow to cool for 20 minutes.
2. Using a blender, blend soup in batches until smooth (or use an emulsion blender in the pot). Return soup to pot, stir in coconut milk. Add salt and pepper to taste. Serve soup warm with crusty vegan bread.
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
3 tablespoons minced ginger
3/4 teaspoon ground coriander
4-5 cups diced carrots
3 cups vegetable broth
1 cup light coconut milk
salt and pepper to taste
Directions:
1. Heat olive oil in a large saucepan over medium heat. Add onions and saute until onions are translucent, about 4 minutes. Add ginger and saute for another 4 minutes, until softened and fragrant. Add coriander and diced carrots.
Stir to incorporate. Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes. Remove from heat and allow to cool for 20 minutes.
2. Using a blender, blend soup in batches until smooth (or use an emulsion blender in the pot). Return soup to pot, stir in coconut milk. Add salt and pepper to taste. Serve soup warm with crusty vegan bread.
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