Hearty Thanksgiving Soup for Vegetarians featuring Carrots, Ginger, and Coconut

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• salt and ground black pepper to taste
• 3 large carrots, peeled and chopped
• 4 cloves garlic, smashed
• 4 cups vegetable broth
• ¼ cup Italian parsley, chopped
• 2 tablespoons grated fresh ginger
• 3 sprigs fresh thyme
• 2 sprigs fresh sage, leaves finely chopped
• ½ cup coconut cream
• ¼ cup coconut milk
• ½ cup pesto
• 2 tablespoons maple syrup
• 1 cup sour cream

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 chopped carrots and smashed garlic, and let everything cook together for another 5 to 7 minutes.

Step 2

Pour in the broth, then stir in the parsley, grated ginger, thyme, and sage. Turn the heat down to a gentle simmer and let it cook until the carrots are nice and tender, which should take around 30 minutes.

Step 3

Once the carrots are soft, fish out the thyme sprigs and discard them. Carefully transfer the soup to a blender and puree it until it’s smooth and creamy. Pour the blended soup back into the pot, then stir in the coconut cream, coconut milk, pesto, and a drizzle of maple syrup. Let it all simmer together for another 10 minutes so the flavors can meld.

Step 4

When you’re ready to serve, ladle the soup into bowls and top each one with a little dollop of sour cream for a creamy finish. Enjoy!