As the weather is starting to get cooler on the East Coast I’ve started making more homemade soups and comforting dishes. This carrot ginger soup isn’t my own recipe, but rather is based off of a mix I buy at Whole Foods (which makes it even easier to make!). To make it, simply add carrots, broth, brown sugar, and coconut milk.
This soup is wonderfully creamy, but also incredibly flavorful with the addition of Thai and Indian spices. I also love that it uses red lentils, which make it a little bit heartier so you can have it as a light meal or with some fresh bread and salad. It truly is the perfect way to wind down on a chilly fall day. Keep it in fridge to have throughout the week, or freeze it for another time. Enjoy!
Carrot Ginger Soup
Ingredients
- 1 Pacific Rim Gingered Carrot Soup Mix
- 2 lb. whole carrots, scrubbed, not peeled
- 4 cups broth, vegetable or chicken
- 1T. brown sugar
- 1 14oz. can coconut milk
Instructions
- Wash thoroughly and cut carrots into 1-inch chunks. Remove ends. In a 3 or 4 quart pot, bring broth and carrots to a simmer. Stir in contents of Pacific Rim Gingered Carrot Soup Mix and brown sugar. Raise heat to bring soup to a boil, reduce heat, cover, and simmer on low for 30 minutes.
- Using a hand immersion blender in the soup pot, or in batches in a food processor, puree soup, leaving some little pieces for texture. Return soup to pot, add coconut milk, cook on low 5 minutes and serve.
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