Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut
Carrots, ginger, coconut, and herbs bring comforting flavor to this vegetarian soup that’s perfect for Thanksgiving if you need a break from the traditional turkey.
Heat olive oil in a large pot over medium heat.
Add onion salt and pepper.
Saute stirring occasionally until onion is soft 8 to 10 minutes.
Add carrots and smashed garlic; saute for 5 to 7 minutes.
Stir in broth parsley ginger thyme and sage.
Reduce to a simmer and cook until carrots are soft about 30 minutes.
Remove the sprigs of thyme with a fork or spatula.
Transfer soup to a blender and blend until smooth.
Return soup to the pot.
Add coconut cream coconut milk pesto and maple syrup; let simmer for 10 minutes.
Ladle into serving bowls and add a dollop of sour cream to each bowl.