Creamy Carrot Ginger Soup

This is the perfect fall soup recipe, but can be enjoyed year round.

Ingredients

• 1 Tbsp salted butter or ghee

• 1 large yellow onion, chopped

• 6 cloves garlic, minced

• 2 sprigs fresh thyme

• 3 cups chicken or vegetable broth (plus more to thin if needed)

• 1 lb baby carrots (halve any especially large ones)

• Peeled ginger root, approximately 3 inches

• 1 cup canned unsweetened coconut milk (plus extra for garnish)

• 1 tsp paprika (smoked or sweet)

• Salt and freshly cracked black pepper, to taste

Instructions

1. Melt the butter or ghee in a large pot over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

2. Add the minced garlic, ginger, and paprika. Cook for 1–2 minutes, stirring, until very fragrant (don’t let the garlic brown).

3. Add the broth, carrots, and thyme sprigs. Stir, bring to a boil, then reduce to a gentle simmer. Cover and cook until the carrots are very tender all the way through, about 25–30 minutes.

4. Remove the thyme stems and discard. Stir in the coconut milk.

5. Blend the soup until smooth and creamy using an immersion blender, or carefully in batches in a regular blender (vent the lid so steam can escape). If it’s too thick, add a bit more broth or water to thin.

6. Taste and season with salt and cracked black pepper. Warm through on low, then serve with a drizzle of coconut milk on top if you like.