Eosinophilic Esophagitis Friendly Carrot-Ginger Soup
Total time50 min
Prep time15 min
Cook time35 min
4.6(18)
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Learn more →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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