Creamy Carrot Ginger Soup
The coconut powder in this soup gives you the perfect creaminess we love in a creamy soup but without the use of eggs, dairy, or nuts. It’s a very soothing soup that is fully plant-based and gluten-free. The spices in this soup can aid digestion and lower inflammation. It can be served hot or cold, and it freezes well.
Serves 4
INGREDIENTS
- 2 tbsp extra-virgin olive oil
- 2 cups cauliflower florets
- 2 carrots, chopped
- 3 garlic cloves, chopped
- 1 leek, only the white part, chopped
- 2 tbsp frozen ginger, grated
- 1 tsp turmeric
- 1 scoop bare organic coconut milk powder
- 1 tsp cumin seeds
- 2 and 1/2 cups boiling water
- Sea salt and pepper to taste
Optional Toppers:
- Chili flakes
- Chopped parsley or chives
DIRECTIONS
- Heat olive oil in a medium pot and add the cauliflower, carrots, garlic and leeks. Sauté and stir occasionally for 5 minutes.
- Add the grated ginger, turmeric powder, coconut milk, cumin seeds, pre heated water and season with sea salt and pepper to your taste. Bring to a boil, lower the heat to a medium and cook uncovered for 15 minutes until the vegetables are soft.
- Transfer to a blender and blend until smooth. If the soup consistency feels too thick, add a little more heated water. This is optional. Top with chili flakes and parsley or chives.
Image: Maren Winter, Adobe Stock