Appetizers / Soups / Salads

Coconut Ginger Carrot soup is for Dinner.

Coconut Ginger Carrot soup takes 20 minutes to prepare.

Coconut Ginger Carrot soup takes 45 minutes to cook.

Coconut Ginger Carrot soup makes 6 servings.

The ingredients for Coconut Ginger Carrot soup are:

10 medium carrots, peeled and sliced into rounds
1 leek, chopped (dark green parts removed)
1-2 large onions
3 cloves garlic, finely chopped
1 1/2 inches ginger root, finely minced (about 2 tbsp)
1 can light coconut milk
4 cups stock or water
2 tbsp. vegetable oil
1 tsp. sweet paprika
1 tsp. turmeric
salt and pepper, to taste

Here is how you make Coconut Ginger Carrot soup:

Heat vegetable oil in a medium-sized pot. Add onions, saut? about 2 minutes. Add leeks and garlic; saut? in pot for about 4-5 minutes until softened, but not browned.Add carrots; stir vegetable mixture until carrots begin to caramelize a bit, about 6 more minutes (watch to prevent over-cooking).Add ginger, stock, and coconut milk (note- if using dairy cream, wait until soup is fully cooked, then add cream and heat to serving temperature); allow mixture to come to a boil for about 5 minutes; reduce heat and add spices (turmeric, paprika, salt, pepper).Cover and simmer on low until carrots are tender, about 20-25 minutes. Puree soup in batches in the blender, or use a hand-held blending appliance to obtain a smooth, velvety textured soup.Number of Servings: 6Recipe submitted by SparkPeople user PINUPGRL.

The nutritional information for Coconut Ginger Carrot soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 245.5

• Total Fat: 14.9 g
• Cholesterol: 4.8 mg
• Sodium: 321.0 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 4.4 g
• Protein: 6.6 g