This Carrot Ginger Soup recipe is so delicious, if you didn’t know, you wouldn’t guess that this soup contains no dairy. It is so creamy that it can satisfy those urges you sometimes get when dairy is not an option. This is a favorite for all ages.

Carrot Ginger Soup Prep Time: 10 min
Cook Time: 25 min
Ready In: 40 min

Servings: 6

2 lb Organic Carrots
6 small Garlic Cloves
2 medium Yellow Onions
2 tbsp Olive Oil
2 cup Organic Chicken Broth
1 1/3 cup Coconut Milk
1/3 cup Soy Milk
2 tsp grated Fresh Ginger
½ tsp Sea Salt
½ tsp fresh Ground Black Pepper
2 tbsp Dried Parsley (as garnish)

Steam the carrots until soft.
While the carrots are steaming, sauté the garlic and onions in the olive oil until they are softened and slightly brown in color.
Combine steamed carrots, cooked garlic and onions, and all remaining ingredients in a blender. Blend on the puree setting. Heat the blended soup in a large saucepan, and serve garnished with dried parsley.

Tips & Notes
CAUTION: Don’t heat the liquid ingredients before blending. Using a blender to mix large quantities of hot liquids can cause a rapid expansion in the liquids, which can create a small explosion. If you have to blend hot liquids in a blender, do so in several small batches.
Rice milk or almond milk can be used in place of the soy milk. To reduce fat, substitute soy milk, rice milk or water for the coconut milk. To make a thinner soup, add filtered water.

Nutritional Information Per Serving
Calories: 289.9
Total Fat: 19.8g
Saturated Fat: 11.3g
Cholesterol: 0mg
Sodium: 418mg
Total Carbohydrates: 25g
Dietary Fiber: 5.2g
Protein: 4.8g


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Filed under: Recipes for Diabetics

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