Carrot Ginger Soup
A creamy and warming soup made with fresh carrots, ginger, and a touch of coconut milk.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 lb carrots, peeled and chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
Share this Recipe
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
Add the chopped carrots and ground cumin to the pot. Stir well to coat the carrots with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 20-25 minutes, or until the carrots are tender.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Stir in the coconut milk and season with salt and pepper to taste. Heat the soup gently for another 2-3 minutes.
Ladle the soup into bowls and garnish with fresh cilantro before serving.
Chef's Tips
- Extra Creaminess: For a richer soup, add more coconut milk or a splash of heavy cream.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Roasted Carrots: For deeper flavor, roast the carrots in the oven before adding them to the soup.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Freezing: This soup freezes well. Cool completely before transferring to freezer-safe containers for up to 3 months.
