Emulsifier Free Carrot-Ginger Soup

Total time50 min

Prep time15 min

Cook time35 min

4.6

(18)

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Ingredients

4 servings

2 tbsp olive oil
1 medium yellow onion, diced
2 tbsp fresh ginger, peeled and finely grated
1 ½ lb carrots (about 8 medium), peeled and cut into 1-inch pieces
½ tsp ground turmeric
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
1 tbsp apple cider vinegar

For serving

2 tbsp fresh cilantro or parsley, roughly chopped (optional)
2–3 tbsp full-fat coconut milk, for drizzling (optional)

Instructions

1
Heat the olive oil in a large pot over medium heat until it shimmers. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the grated ginger and turmeric and stir constantly for 1 minute, until fragrant.

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