Creamy vegan carrot ginger soup made with fresh ginger, carrots, and optional coconut milk.

1 Tbsp oil

1 onion, minced

2 cloves garlic, minced

2 Tbsp fresh ginger, minced

1.1 lb carrots, chopped

2 cups vegetable broth

¼ cup coconut milk (optional)

1 Tbsp lemon or lime juice

1 tsp maple syrup (optional)

Salt and black pepper to taste

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1. Sauté onion, garlic, and ginger in oil.

2. Add carrots and cook briefly.

3. Add broth and simmer until carrots are tender.

4. Blend until smooth.

5. Stir in coconut milk if desired.

6. Season and serve.

Adjust thickness with water.

Add coconut milk for creaminess.

Serve warm.