If dairy isn’t a part of your diet, it can be hard to find a dish to satisfy those creamy cravings. That’s why I was eager to try this recipe adapted from Oh She Glows and Joy the Baker. Thanks to the addition of coconut milk, you can once again indulge in a hearty soup on the coldest days.
This soup has a texture reminiscent of butternut squash soup, with a tangier taste and spicier finish.
- 2 tbsp extra virgin olive oil
- 1 small onion, diced (1 cup diced onion)
- 3 garlic cloves, minced
- 3 tbsp fresh ginger, peeled and grated
- 1 tsp cumin seeds
- 2 small apples, diced + 1 apple sliced for garnish
- 2.25 pounds carrots, peeled and chopped (approx 2 bags of carrots)
- 6 cups vegetable broth or stock
- 3/4 cups coconut milk
- pinch of nutmeg
- Salt and pepper to taste
1. In a large pot, heat the olive oil over low-medium heat. Sautee chopped onion until translucent. Add minced garlic, cumin and ginger and cook to infuse the oil. Add chopped apple and carrots (they don’t need to tenderize yet, so just cook for a few minutes).
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes until tender.
3. Turn off the heat and stir in coconut milk until well integrated.
4. Carefully transfer half the mixture to a blender, add a pinch of nutmeg, and blend until smooth. Pause frequently and open the lid to allow steam to escape. Set aside and repeat with the other half.
5. Add salt and pepper to taste. You can thin the soup out with more broth, but I personally enjoy the thick creamy texture. Serve and garnish with apple slices and nutmeg.