Creamy Ginger Carrot Soup is a yummy light soup just right for the winter cold night. This Vegetable combo is a nice unique flavor.
2T.extra virgin olive oil
1small sweet oniondiced
1medium red bell pepperdiced
Sea salt and black pepperto taste
3c.vegetable brothpreferably organic
2t.fresh thyme leaves
1/3c.full-fat coconut milk
Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.
Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork-tender, approximately 10-15 minutes. Stir once or twice while cooking.
Remove from heat and puree mixture with an immersion blender until smooth. (A regular blender or food processor can also be used for this step). Taste and adjust seasonings, as desired.
Return to medium heat and add coconut milk. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately. Enjoy!