Spiced Coconut Carrot Soup
Total Time: 00h 15m
Hands-on Time: 00h 10m
Makes: 4 servings
This coconut carrot soup is the perfect addition to your winter lunch rotation. The spices help give the soup a warming and savory base while the carrots and coconut milk help this vegan soup feel like a meal.
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Ingredients
- 2 tablespoons olive oil
- 2 pounds carrots, peeled and chopped
- 1 teaspoon Frontier Co-Op® Garlic Flakes
- ½ teaspoon Frontier Co-op® Ceylon Cinnamon
- ½ teaspoon Frontier Co-op® Ground Ginger
- ½ teaspoon Frontier Co-op® Ground Fennel Seed
- 1/8 teaspoon Frontier Co-op® Ground Cloves
- ½ teaspoon Frontier Co-op® Sea Salt
- 1 can (15 ounces) full-fat coconut milk
- 1 to 2 cups broth, for thinning
- Frontier Co-op® Black Pepper, for serving
Directions
- In a large pot over medium heat, add olive oil and chopped carrots. Let cook for a few minutes then stir in garlic flakes, ceylon cinnamon, ginger, fennel, cloves and salt, cooking until fragrant. Add all but ¼ cup of coconut milk.
- Bring to a boil, reduce to a simmer, and cook for 10 to 15 minutes, until carrots are tender.
- Carefully transfer soup to a high-powered blender. Puree, adding about ½ cup broth as needed to thin soup down to a nice consistency.
- Transfer soup back to pot and heat over medium until warm. Divide into 4 bowls, drizzle with reserved coconut milk and finish with black pepper.
