Creamy, smooth, and comforting carrot ginger soup made with coconut milk and simple pantry ingredients.

1 tablespoon olive oil

1 tablespoon butter

1 medium onion, chopped

3 to 4 garlic cloves, minced

2 teaspoons freshly grated ginger

1/2 teaspoon Italian seasoning

2 pounds carrots, peeled and roughly chopped

4 cups chicken or vegetable broth

1 can (13.5 ounces) coconut milk

Salt, to taste

Black pepper, to taste

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1. Heat olive oil and butter in a large pot over medium heat.

2. Cook onion until soft and lightly golden.

3. Add garlic, ginger, and Italian seasoning; cook until fragrant.

4. Add carrots and broth, bring to a boil.

5. Reduce heat and simmer until carrots are tender.

6. Blend soup until completely smooth.

7. Stir in coconut milk and season.

8. Warm gently and serve.

Use vegetable broth for a vegetarian version. Adjust thickness with extra broth if needed.