Eosinophilic Esophagitis Friendly Vegan Carrot Ginger Soup
Total time55 min
Prep time15 min
Cook time40 min
4.7(29)
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Learn more →Ingredients
4 servings
- 2 lbs carrots, peeled and cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 2 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp lime juice
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp pumpkin seeds (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the carrots in a single layer and cook, stirring occasionally, until lightly browned at the edges, about 6–8 minutes.
- 2
Reduce the heat to medium and push the carrots to the sides of the pot. Add the remaining 1 tbsp olive oil to the center, then add the onion and cook, stirring, until softened and translucent, about 4–5 minutes.
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