This carrot coconut soup is perfect for the spring months with its light texture and ginger zing.
I recently took inventory of the freezer meals I have on hand and realized I have one of my favorite soups just waiting to be enjoyed! I'm talking about this dairy-free, gluten-free, and Paleo carrot coconut soup. So delicious and so easy. This is a lighter soup so I suggest adding a protein or salad on the side to make it a full meal. Enjoy!
Carrots - (10) Large
Green Apple - (1) with Peel
Onion - (1) Medium
Garlic - (4) Cloves
Fresh Ginger - (1) 1" Piece
Coconut Milk - (1) 13.5 oz Can
Vegetable Broth - (2) Cups
Orange Juice - (1/2) Cup
Lime Juice - (1) Tablespoon
Salt and Pepper to Taste
1. Roughly chop the carrots, onion, green apple, and garlic and place in a large soup pot. Grate or dice the ginger and add to the mix.
2. Pour the vegetable broth, coconut milk, orange juice, and lime juice into the pot. Add salt and pepper.
3. Boil until the ingredients are easily pierced with a fork.
4. Blend the ingredients using your choice of blender. Note: If you like the creaminess that cashews lend to a soup (as used in my Paleo Dairy Free Broccoli Bisque) add approximately (1/2) cup of cashews in with the other ingredients prior to blending.
If you are interested in reading about my essential kitchen tools for quick and easy meal prep check out this post.