Eosinophilic Esophagitis Friendly Scallion Carrot Ginger Soup
Total time50 min
Prep time15 min
Cook time35 min
4.5(12)
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Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- ½ cup scallion greens, thinly sliced (green tops only)
- 2 lbs carrots, peeled and cut into 1-inch pieces
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- ¼ tsp ground cumin
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- 1–2 tsp fresh lime juice
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
- 1–2 tsp garlic-infused oil, for drizzling (optional)
Instructions
- 1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
- 2
Add the carrots, grated ginger, turmeric, and cumin. Stir to coat the carrots in the oil and spices, and cook for 2 minutes until the spices are fragrant.
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