Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut
Description
Carrots, ginger, coconut, and herbs bring comforting flavor to this vegetarian soup that's perfect for Thanksgiving if you need a break from the traditional turkey.
Ingredients
•
2 tablespoons olive oil
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1 medium yellow onion, thinly sliced
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salt and ground black pepper to taste
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3 large carrots, peeled and chopped
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4 cloves garlic, smashed
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4 cups vegetable broth
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1/4 cup Italian parsley, chopped
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2 tablespoons grated fresh ginger
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3 sprigs fresh thyme
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2 sprigs fresh sage, leaves finely chopped
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1/2 cup coconut cream
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1/4 cup coconut milk
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1/2 cup pesto
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2 tablespoons maple syrup
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1 cup sour cream
Directions
1
Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
2
Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
3
Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
4
Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
5
Ladle into serving bowls and add a dollop of sour cream to each bowl.