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More Warming Soups for Cool Weather

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Creamy Coconut Ginger Soup
serves 5–6

1 large onion, sliced
1 Tbsp. oil
2–3 cloves garlic, diced
3–4 Tbsp. fresh ginger, diced
2 large potatoes, cubed
5 carrots, sliced
2 celery stalks, diced
1 (14 oz.) can coconut milk
1 tsp. sea salt
1 tsp. powdered ginger
1 tsp. onion powder
2 tsp. herb salt such as Herbamare
2–3 Tbsp. tamari
1/2 cup peas or zucchini (sliced thinly)

1. In a soup pot, sauté the onion in oil or water, adding the garlic and half of the ginger. When onions soften, add the potatoes, carrots and celery with enough water to cover the vegetables by an inch. Cover and simmer for about 15–20 minutes.
2. When the vegetables are softened, remove 1 1/2 cups of vegetables and blend with one cup of water and the coconut milk. Add the rest of the ginger and seasonings. Blend well. Pour this blended mixture back into the pot.
3. Add the peas or sliced zucchini. Cook until these vegetables are soft (8–10 minutes) adding more water if desired.

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