Roasted Carrot and Chickpea Soup is a vegan carrot ginger soup with coconut milk to add a touch of sweetness. It’s perfect with a side salad for lunch. It only takes 20 minutes to make in one pot.

Coconut milk is the secret to making this spiced vegan soup creamy and rich. Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food ...

If you’re looking for a soup that’s as fancy as it is simple to make, this Creamy Lemongrass Carrot Soup is it ... Drizzle a tablespoon of coconut milk or heavy cream over the soup.

In a medium soup pot, add the olive oil and caramelize the onion over medium heat. Stir in ginger and garlic. Add carrots and cook till golden brown. Add turmeric, cumin, paprika, coconut milk ...

Mix well. Let the soup simmer for about 10 minutes. 7. Put it in a blender and blend. Add some cream and fresh herbs to garnish. You can buy stock cubes from departmental stores or make stock at home ...

This simple, but delicious, carrot and parsnip soup balances sweet and savoury to great effect! Use the freshest ingredients you can find for best results. You will need a stick blender for this ...

This carrot soup with ginger and miso is easy to make ... and garnish with optional toppings such as black sesame seeds, coconut cream, cilantro, scallions, chili crunch, or chili oil.

Melt the butter in a large pot over medium heat. Add the diced onion and sauté over medium heat until softened, but not brown ...