Description
Experience the vibrant flavors of our Carrot Ginger Zucchini Soup—a nourishing blend that marries earthy carrots with zesty ginger and creamy coconut milk. This delightful soup is perfect for any occasion, whether you’re looking for a quick lunch, a light dinner, or a comforting appetizer.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-inch fresh ginger, minced
- 4–5 medium carrots, diced
- 2 medium zucchini, chopped
- 3.5 cups vegetable broth
- 1 can (15oz) coconut milk
- Lemon juice, Himalayan salt, and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
- Add garlic and ginger; cook for another minute until fragrant.
- Stir in diced carrots and zucchini; cook for about 7 minutes until they begin to soften.
- Pour in vegetable broth and bring to a boil. Once boiling, cover and simmer on low for 15-20 minutes.
- Turn off heat and stir in coconut milk and lemon juice.
- Blend the soup until smooth using an immersion blender or standing blender.
- Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg