👩🍳 GET THE FULL RECIPE HERE: [ Ссылка ]
📌 PIN THIS RECIPE ON PINTEREST: [ Ссылка ]
💙 THANKS FOR WATCHING!
Visit my blog at [ Ссылка ] for more healthy and delicious recipes!
💻 FOLLOW ME ON SOCIAL MEDIA!
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
📖 CHECK OUT OUR E-COOKBOOKS: [ Ссылка ]
✉️ Sign-up for our FREE No-Fail Guide to Easy Weeknight Meal Solutions e-course:
[ Ссылка ]
BEST EVER CREAMY CARROT GINGER SOUP
Ingredients
• 20-25 small carrots, peeled and roughly chopped (10-15 large carrots) about 8 cups of chopped carrots
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced or pressed
• 2 tablespoons grated fresh or frozen ginger
• Salt and pepper to taste
• 4-5 cups vegetable or chicken stock
• 1 cup coconut milk (or heavy cream, or half and half for a non vegan option)
• Chopped parsley for garnish
• Greek yogurt or coconut yogurt for garnish
Instructions
• Put a large pot over medium heat and add the olive oil.
• Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
• Grate some ginger over the pot as the vegetables are heating up and stir that in too.
• Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (should be between 4 and 5 cups of stock).
• Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
• Remove it from the heat and puree while it's hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you'd rather use a regular blender you'll probably have to puree in batches.
• Once the soup is pureed and you can't see any more chunks, add the can of coconut milk (or milk/cream of your choice).
• Using the immersion blender again, blend the coconut milk into the soup. Using the blender again at this stage helps the texture to become very velvety. Add more salt and pepper, to your taste.
• Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt or a swirl of cream (or coconut cream), and a sprinkle of chopped parsley (if you wish).
🥣 KITCHEN TOOLS USED IN THIS RECIPE:
💎ALL-TIME FAVOURITES:
Instant Pot Duo 6QT: [ Ссылка ]
KItchen Aid Hand Mixer: [ Ссылка ]
Le Creuset Dutch Oven Pot: [ Ссылка ]
Cast Iron Skillet: [ Ссылка ]
Baking Sheet Pan: [ Ссылка ]
Springform Cake Tin: [ Ссылка ]
Cutting Board Set: [ Ссылка ]
Mixing Bowl Set: [ Ссылка ]
Balloon Whisk: [ Ссылка ]
Spatula Set: [ Ссылка ]
Garlic Press: [ Ссылка ]
Instant Read Thermometer: [ Ссылка ]
OUR FAVOURITE KITCHEN ITEMS & PROPS:
♥️ Kitchen towels:
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
♥️ Backdrops:
[ Ссылка ]
♥️ Dishes & Ceramics:
[ Ссылка ]
[ Ссылка ]
♥️ Cookware and props:
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
♥️ Shop my Amazon Store (with ALL my favourite kitchen products!)
[ Ссылка ]
📷 OUR PHOTOGRAPHY/VIDEOGRAPHY GEAR:
Canon 90D: [ Ссылка ]
Canon 6D Mark II: [ Ссылка ]
50mm Lens: [ Ссылка ]
Photography lens: [ Ссылка ]
Video/Photography lens: [ Ссылка ]
Tripod: [ Ссылка ]
Light stand: [ Ссылка ]
Video/photography light: [ Ссылка ]
Softbox: [ Ссылка ]
**The Busy Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.**
![](https://i.ytimg.com/vi/KD2ON1ABPXg/maxresdefault.jpg)