Fall Soup: Gingered Carrot Soup

 

Looking for the perfect fall soup recipe or something you haven’t tried?  I love butternut squash soup, but this recipe including more ginger is really great for a fall evening.  Plus it’s a creative way for your little one to eat their carrots!

Gingered Carrot Soup with Coconut Milk

Ingredients

Gingered Carrot Soup

1 Tbsp. Coconut Oil

1 cup Onion, chopped

1 clove garlic, minced

1 Tbsp. ginger, chopped

1 ½ cup steamed carrots

¼ cup coconut milk

2 tsp. lime juice

2 cups water

1 tsp. sea salt

Pinch of cayenne pepper

Directions

Heat oil in a medium skillet.  Add onion and saute 1-2 minutes. Add garlic and ginger, stir an additional 1-2 minutes. Turn off heat.

Add cooked carrots, coconut milk, lime juice, water, salt, cayenne to blender. Carefully add onion mixture. Blend until warm. Taste and adjust seasonings.

 

*recipe credit to Hey Baby