Ginger Carrot Soup Gluten Free Dairy Free Recipes

COCONUT GINGER CARROT SOUP

Steps:

• If you're using oil, heat it in a large soup pot over medium heat then add the onion and garlic with a pinch of salt and pepper and cook for 3-4 minutes until fragrant and soft. For oil-free soup, use water or broth instead of oil.
• Add the ginger, carrot and spices, along with another pinch of salt and pepper, and cook for another minute, stirring constantly. If the pan starts to dry out, you can add a splash of water or broth.
• Add the coconut milk and vegetable broth and let it simmer lightly, uncovered for about 20 minutes or until the carrots are fork tender and cooked through. Remove the soup from heat.
• Use an immersion blender in the pot or carefully transfer the soup to a blender and blend until smooth and creamy. Pour it back into the pot.
• Taste the soup and adjust the seasoning if needed. Serve right away with finely chopped cilantro, a drizzle of coconut milk and a squeeze of fresh lime juice.

CARROT-GINGER SOUP

Steps:

• Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
• Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
• Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.

GINGER CARROT SOUP - GLUTEN FREE, DAIRY FREE

Steps:

• In a stock pot, sauté the onions in the olive oil until translucent.
• Add the ginger, mix.
• Add carrots, sauté 3 minutes.
• Add sweet potato, sauté 3 minutes.
• Add rice, mix together.
• Add chicken stock and remaining ingredients and let simmer 25 minutes.
• Puree mixture and return to stock pot.