Instructions
- Chop garlic, ginger, onions, and carrots. Your knife cuts do not need to be perfect because you are going to put everything into a blender to make the soup
- In a large sauce pot, melt down the 1 tablespoon coconut oil on medium-low heat.
- Add 2 garlic cloves, ½ onion 1 tablespoon ginger , 1 carrot. Cook on low for about 10 minutes. Be careful not to burn the garlic. The purpose of this step is to bring out all of the flavors of the garlic, onion, and ginger.
- Add 1 tablespoon turmeric. Stir and cook for 1-2 minutes.
- Add 1 cup vegetable broth . Cook for 10 more minutes. The purpose of this step is to make sure that the carrots are cooked and soft, so that when you put it in the blender it will easily blend.
- Once carrots are soft, place in a blender and blend on high. Please make sure that it is safe to put hot food into your blender. For this recipe, we used a Vitamix.
- Slowly add ½ cup coconut milk until desired texture. You may not use the entire 1/2 cup or you may use more based on your preferences!
- Garnish with coconut milk, pecans , and parsley .
This vegan-friendly soup has tons of delicious flavors. The ginger, garlic, onion, turmeric, and carrots are a perfect and healthy combination for a cold day!
