Carrot-Ginger Soup with Coconut Milk

Peel the onions and cut them into coarse pieces. Clean, peel, and thinly slice the carrots. Also, peel and roughly chop the ginger.

In a large pot, heat the olive oil over medium heat. Add the prepared onions, carrots, and ginger and sauté for about 6–7 minutes, stirring occasionally.

Pour in the vegetable broth and coconut milk. Season with salt and pepper and bring to a boil over high heat. Once the soup boils, reduce the heat and simmer for about 20–21 minutes over medium heat until the vegetables are soft.