Creamy Carrot Ginger Soup

allergy friendly coconut milk dairy free gluten free keto paleo pumpkin seed milk vegan whole 30

Recipe prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Add this creamy delicious soup to your list of immune-boosting recipes for the coming flu season. It´s quick and easy, you can make a large batch and freeze to have on hand. Enjoy!

INGREDIENTS

For Coconut Milk (yields 6 cups)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quarts (6 cups) of water

For soup

  • 1 lb carrots, peeled and chopped
  • 1 cup of coconut milk made with the NutraMilk*
  • 2 cups vegetable broth – I used frozen vegetable broth that I previously made with the NutraMilk
  • 1 medium-sized yellow onion, chopped
  • 3 tbsp fresh ginger, grated
  • 1 tbsp fresh turmeric, grated
  • 1 tbsp coconut oil
  • salt & pepper to taste 

*Pumpkin seed milk is also a great choice for this recipe.

INSTRUCTIONS

  • First, make coconut milk from dehydrated coconut:

    • Place the unsweetened dried coconut in the NutraMilk container.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Open the container lid and add 1 cup of water. Replace lid.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Repeat this step for each cup of water, until you have used all 6 cups.
    • Press Mix (do not change the default time)
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be. 

  • In a large skillet, over medium heat melt the coconut oil.
  • Add onion, garlic, turmeric and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
  • Add carrots, vegetable stock, coconut milk and bring to boil.
  • Reduce heat to simmer. Cook about 25 minutes until carrots are soft.
  • You can place soup in the NutraMilk or use an immersion blender and process soup until smooth. Add salt and pepper to taste.
  • Garnish with fresh herbs such as parsley, coconut cream or sour cream and add pistachios, pumpkin seed or any other topping you like. Enjoy!



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