Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut
The perfect midwinter soup. Just when you're craving spring, but also desperate to burrow under the covers, this soup adds the perfect blend of coziness and fire to keep you warm, snug, and dreaming of spring's bounty. Carrots, maple syrup, and coconut cream add sweetness. Ginger, onions, and garlic add a touch of zing. And a bit of pesto swirled in, with a dollop of sour cream, add just the right hints of savory and tangy to make your heart sit up and leap on a cold winter's night. Garnish with coconut milk and fresh parsley.
- Serves: 4 persons
- 2tablespoons olive oil
- 1medium yellow onion, thinly sliced
- salt and ground black pepper to taste
- 3large carrots, peeled and chopped
- 4cloves garlic, smashed
- 4cups vegetable broth
- ¼cup Italian parsley, chopped
- 2tablespoons grated fresh ginger
- 3sprigs fresh thyme
- 2sprigs fresh sage, leaves finely chopped
- ½cup coconut cream
- ¼cup coconut milk
- ½cup pesto
- 2tablespoons maple syrup
- 1cup sour cream
Step 1Heat 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.
Step 2Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
Step 3Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
Step 4Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
Step 5Ladle into serving bowls and add a dollop of sour cream to each bowl.