Thanksgiving Soup: A Vegetarian Delight with Carrots, Ginger, and Coconut

Ingredients 0/15

Step 1

Warm some olive oil in a big pot over medium heat. Toss in the chopped onion along with a pinch of salt and pepper, and cook it gently, stirring now and then, until the onion turns soft and fragrant—this usually takes about 8 to 10 minutes. Next, add the carrots and crushed garlic, cooking everything together for another 5 to 7 minutes so the flavors meld.

Step 2

Pour in the broth, then stir in the parsley, grated ginger, thyme, and sage. Bring the mixture to a gentle simmer and let it cook until the carrots become tender, which should take around 30 minutes. Once the carrots are soft, fish out the thyme sprigs and discard them.

Step 3

Carefully transfer the soup to a blender and puree it until smooth and creamy. Pour the blended soup back into the pot, then stir in the coconut cream, coconut milk, pesto, and a touch of maple syrup. Let everything simmer together for about 10 minutes so the flavors can really come together.

Step 4

When you’re ready to serve, ladle the soup into bowls and add a spoonful of sour cream on top for a nice, creamy finish. Enjoy!