Description
A creamy and flavorful carrot ginger soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound carrots, peeled and sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Add the sliced carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the carrots are tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Return the soup to the pot (if using a blender) and stir in the coconut milk and ground cumin. Season with salt and pepper to taste. Heat the soup over low heat until warmed through.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a dash of cayenne pepper while cooking.
- You can substitute half of the coconut milk with Greek yogurt for a creamier texture and added protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: varies
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg