Name: Heavenly Carrot Ginger Soup
Yield: 4 servings
Ingredients: 6 carrots, medium to large, chopped; 2 celery stalks, chopped; 1 shallot, minced; 1 green onion, chopped; 1 tablespoon olive oil; 1 teaspoon freshly grated ginger; 0.5 teaspoon red chili flakes; 4 cups low sodium vegetable stock; 0.5 cup unsweetened applesauce; 0.5 cup full fat coconut milk; 0.5 teaspoon salt, or to your taste, depending on stock saltiness; 0.25 teaspoon pepper

Ready in: 35 mins

Serves: 4 servings

Ingredients: 12

Embrace the comforting flavors of this exquisite carrot ginger soup, perfectly seasoned and blended to silky smoothness. A delightful harmony of fresh vegetables, aromatic spices, and creamy coconut milk, this soup is a true delight for the senses.

Ingredients

6	carrots, medium to large, chopped
2	celery stalks, chopped
1	shallot, minced
1	green onion, chopped
1	tablespoon olive oil
1	teaspoon freshly grated ginger
¹⁄₂	teaspoon red chili flakes
4	cups low sodium vegetable stock
¹⁄₂	cup unsweetened applesauce
¹⁄₂	cup full-fat coconut milk
¹⁄₂	teaspoon salt, or to your taste, depending on stock saltiness
¹⁄₄	teaspoon pepper

Instructions

Preparation and Cooking
1.	Wash and chop all the vegetables into diced chunks, and finely grate the fresh ginger.
2.	In a large dutch oven, heat olive oil over medium heat. Add the minced shallot, chopped celery, and green onion. Sauté until the onion is soft, then sprinkle in the red chili flakes.
3.	Introduce the chopped carrots and vegetable broth into the pot. Cook over medium-high heat until the carrots are tender, approximately 10-12 minutes.
4.	Stir in the applesauce, freshly grated ginger, and full-fat coconut milk. Puree the mixture until smooth using an immersion blender or transfer in batches to a regular blender.
5.	Season the soup with salt and pepper according to your taste preference. For an added touch, garnish with fresh cilantro or crispy sourdough croutons.