Sauté: Heat large pot or dutch oven over medium-low heat. Add coconut oil, once hot, add onions and cook for about 10 minutes or until translucent. Then add garlic and ginger, sauté for 1-2 minutes or until fragrant. Add potato, carrots and spices. Cover and cook for about 40-45 minutes or until potato and carrots are soft.
Boil: Add broth and bring to a boil.
Puree: Remove from heat and puree with an immersion blender (for a regular blender, blend in batches). Be sure not to overfill blender and make sure to hold the lid down tight with a towel! Return to pot after pureeing.
Heat it up: Return to heat and add coconut milk, stirring to combine, just until the soup is thoroughly heated. Adjust seasonings as desired.
Serve: Garnish with mint leaves, pepitas and a sprinkle of lemon juice. We like it with a slice of fresh bread!
PREP AHEAD: This Carrot Ginger Soup is a great make-ahead recipe and can be refrigerated or frozen to be enjoyed later. LEFTOVERS/STORAGE: Store in an airtight glass container for up to 5 days or in the freezer for 3-6 months. Simply reheat on the stovetop.NUTRITION NOTES: This simple soup is vegan, gluten-free and packed with fiber. It’s also a great source of vitamin A and potassium. SERVING SUGGESTIONS: For a balanced meal, pair with a lean protein and fiber-filled side of veggies.