
Carrot and Ginger Soup
A comforting soup made with expired carrots, ginger, and other pantry staples.
10 minutes
30 minutes
4
Ingredients
- 500g expired carrots, peeled and chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 1 tablespoon grated ginger
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
- Add the expired carrots and cook for a few minutes until slightly softened.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes or until the carrots are tender.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh cilantro.