Description
A warm and comforting creamy soup made with vibrant carrots and zesty ginger.
Ingredients
- Carrots (1 kg, roughly chopped)
- Onion (1 large, chopped)
- Ginger (2-inch piece, peeled and grated)
- Garlic (2 cloves, minced)
- Vegetable Broth (1.5 liters)
- Coconut Milk (400ml can, full-fat)
- Olive Oil (2 tablespoons)
- Turmeric Powder (1 teaspoon)
- Cumin Powder (½ teaspoon)
- Salt and Black Pepper (to taste)
- Optional Garnishes (fresh cilantro, croutons, a swirl of coconut cream, toasted pumpkin seeds)
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, sautéing for another 1-2 minutes until fragrant.
- Incorporate Spices: Add the turmeric and cumin powder, stirring constantly for about 30 seconds until fragrant.
- Add Carrots and Broth: Stir in the chopped carrots, coating them with the spice mixture.
- Pour in the vegetable broth, ensuring the carrots are mostly submerged. Bring it to a boil, then reduce the heat, cover the pot, and simmer for 20-25 minutes until the carrots are tender.
- Blend Until Smooth: Using an immersion blender, blend the soup directly in the pot until completely smooth.
- Stir in Coconut Milk: Return the pot to low heat and stir in the coconut milk, heating it through gently for a couple of minutes.
- Season to Taste: Season your soup with salt and black pepper, tasting and adjusting until you achieve your desired flavor balance.
- Serve and Garnish: Ladle the soup into bowls. Add your choice of garnishes and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This soup can also be frozen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg