Recipe: Carrot Ginger Coconut Soup

Whew! I don't know about you, but did summer just come and go in a day?

Now that fall is here, the days are getting shorter and we're beginning to slow it down. It's just the right time to nail down some tried-and-true recipes to get us through the cold months.

Soup season is here, and I've got the perfect winter staple for you: Carrot Ginger Coconut Soup.

It's quick, just a few ingredients, and pretty hard to mess up, honestly.

So let's get cookin'...

What you need:

1 TB Coconut Oil
1 small bag of Carrots
1 small Onion
2 cloves Garlic
nub of Ginger
1-32 oz. carton of low sodium Chicken Stock or Vegetable Stock (if you want a thinner soup, use more. if you want a thicker soup, use less)
1-16 oz. can of Coconut Milk
Vitamix (or some other blender or immersion blender)

What to do:

Heat coconut oil in a stock pot/dutch oven.

Dice garlic and onion, add to pot. Peel ginger and grate into the pot, then peel and chop carrots and add to the pot. Add S&P.

Saute these ingredients for a few minutes, then add carton of chicken stock. Bring pot to a boil, then reduce to simmer until you can pierce carrots with a fork.

Remove pot from heat & ladle into a blender or use immersion blender.

Return soup into pot from blender & add can of coconut milk. Stir and serve.

Serves 6

Want more soup recipes? Try my Real Simple Lemon Chicken Soup, Cannellini Bean & Spinach Soup, or my go-to Veggie Coconut Soup!