Carrot-Ginger Coconut Soup

Ingredients

• 2 medium carrots, peeled and sliced
• 1 tbsp fresh ginger, minced
• 2 cups vegetable broth
• 1 cup coconut milk (unsweetened)
• 1 tbsp olive oil(optional)
• 1 tbsp lime juice(optional)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the carrots and mince the ginger.

2. 2

   Cook (25 minutes): In a pot, warm the olive oil over medium heat (if using). Add ginger and cook for 30–60 seconds until fragrant, then add carrots and vegetable broth. Bring to a gentle simmer and cook until carrots are very tender, about 20–25 minutes.

3. 3

   Blend and finish: Blend the soup until smooth (or partially smooth). Stir in coconut milk and simmer gently for 2–3 minutes to heat through without boiling hard.

4. 4

   Season and serve: Stir in lime juice, then season with salt and black pepper to taste. Serve hot.