People hear dairy free and vegan and may think tasteless and plain, but this soup is far from it. It's not just super creamy and flavorful but really healthy yet simple ingredients make it not just doable but enjoyable to prepare and serve.
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Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Serving size: 4-6 servings
1 tbsp coconut oil
1 medium sized yellow onion chopped
1 clove garlic minced
3 tbsp chopped fresh ginger*
1 lb carrots peeled and chopped (baby carrots are also fine)
32 oz vegetable stock
1 14 oz can of coconut cream or coconut milk
1/2 tsp salt + more to taste
Begin be heating up a large skillet to medium high heat. Melt the coconut oil.
Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
Add carrots and vegetable stock, bring to a boil.
Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!
Instant Pot Instructions:
Select the sauté function on your IP. Once hot, add oil and onion. Let sauté for 2-3 minutes, then add garlic and ginger and sauté for another 2 minutes.
Select cancel on your IP. Add carrots and broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes.
Use a quick release. Stir in coconut milk, salt (add more to taste if needed).
Using a blender or immersion blender, blend until creamy.
Health and Blessings,
Certified Health and Success Coach