Creamy Carrot Ginger Soup

This Carrot Ginger Soup is smooth, creamy, and packed with flavor. The carrots add natural sweetness, while the ginger, garlic, coconut milk, and white miso create a rich, savory broth with just the right amount of warmth. It's an easy soup that's filling enough for dinner or perfect as a side with crusty bread or a sandwich.

Ingredients

•1 TB 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 if needed

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

•3-inch piece fresh ginger root, peeled

•1 cup unsweetened canned coconut milk, plus more for garnish

•1 TB white miso paste

•Salt and freshly cracked black pepper, to taste

Instructions

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

2. Stir in the garlic and ginger Cook for 1–2 minutes, stirring constantly, until fragrant.

3. Add the broth, carrots, and thyme sprigs. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 25–30 minutes, or until the carrots are very tender.

4. Remove and discard the thyme sprigs. Stir in the coconut milk. Blend the soup until smooth and creamy using an immersion blender, or carefully blend in batches using a countertop blender. Add the white miso paste and blend again until fully incorporated. If the soup is thicker than you'd like, stir in additional broth or water until it reaches your desired consistency.

5. Taste and season with salt and cracked black pepper. Warm gently over low heat if needed, but avoid boiling after adding the miso. Serve with a drizzle of coconut milk, if desired.