Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and grated ginger. Cook for 1–2 minutes, stirring constantly, until fragrant.
- Stir in the chopped carrots, vegetable broth, salt, pepper, and dried thyme. Bring to a boil, then reduce heat and simmer until the carrots are very tender, about 20 minutes.
- Blend the soup using an immersion blender until completely smooth, or transfer in batches to a standing blender.
- Stir in the coconut milk and fresh lime juice. Taste and adjust salt if needed. Serve hot.
Nutrition
Notes
Net carbs: 20g per serving (25g total carbs minus 5g fiber).
Substitutions: Light coconut milk works for a leaner version, but the texture will be thinner. Lemon juice substitutes cleanly for lime.
Storage: Refrigerate for up to 5 days. Freezes well for up to 3 months — coconut milk may separate slightly on thawing, whisk vigorously after reheating.
Reheating: Reheat over medium-low heat on the stovetop, stirring to recombine the coconut milk. Add a splash of water if it has thickened.
