Name: Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4
Cuisine: US
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, thinly sliced; Salt and freshly ground black pepper to taste; 3 large carrots, peeled and chopped; 4 cloves garlic, smashed; 4 cups vegetable broth; 0.25 cup fresh Italian parsley, chopped; 2 tablespoons grated fresh ginger; 3 sprigs fresh thyme; 2 sprigs fresh sage, leaves finely chopped; 0.5 cup coconut cream; 0.25 cup coconut milk; 0.5 cup pesto; 2 tablespoons maple syrup; 1 cup sour cream

A vibrant and soul-warming soup, designed to bridge the gap between winter's chill and the promise of spring. This creamy concoction balances the sweetness of carrots and coconut with the invigorating zest of ginger, creating a comforting yet exciting culinary experience. A swirl of pesto and a dollop of sour cream add layers of savory and tangy notes, elevating this soup to a true celebration of flavors.

Follow The Directions

01

Step

Heat olive oil in a large pot over medium heat. Add the thinly sliced onion, season with salt and pepper. Sauté, stirring occasionally, until the onion softens and becomes translucent (approximately 8-10 minutes). Add the chopped carrots and smashed garlic; sauté for an additional 5-7 minutes, allowing their aromas to meld.

02

Step

Stir in the vegetable broth, chopped parsley, grated ginger, thyme sprigs, and finely chopped sage leaves. Bring the mixture to a gentle simmer, then reduce the heat and cook until the carrots are tender, about 30 minutes.

03

Step

Remove the thyme sprigs from the soup using a fork or spatula. Carefully transfer the soup to a blender and blend until smooth and velvety.

04

Step

Return the blended soup to the pot. Stir in the coconut cream, coconut milk, pesto, and maple syrup. Allow the soup to simmer gently for 10 minutes, allowing the flavors to meld and deepen.

05

Step

Ladle the soup into serving bowls. Garnish each bowl with a generous dollop of sour cream.

For a richer flavor, consider roasting the carrots before adding them to the soup. This will intensify their sweetness and add a caramelized note.
Feel free to adjust the amount of ginger to your liking. If you prefer a spicier soup, add an extra half teaspoon of grated ginger.
Garnish with a sprinkle of toasted coconut flakes or a drizzle of coconut milk for added visual appeal and flavor.
The pesto can be homemade or store-bought. If using store-bought, opt for a high-quality pesto with fresh basil and pine nuts.

Adrienne Jakubowski

Written by

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