carrot ginger soup
Creamy Coconut Carrot Ginger Soup is a culinary masterpiece that effortlessly combines the earthy sweetness of carrots with the warm, spicy allure of ginger, all enriched by the luxurious creaminess of coconut milk.This easy-to-make and unique recipe is a celebration of delightful flavors and nourishing benefits
Ingredients
- 1 lb (450g) carrots, peeled and chopped into chunks
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (13.5 oz / 400ml) coconut milk (full-fat for a creamier texture)
- 3 cups (720ml) vegetable broth
- 1 tbsp either olive oil or coconut oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Toasted coconut flakes (optional) for garnish
Instructions
- You can use a Dutch oven or a large pot and warm the olive oil or coconut oil over medium heat. Add the chopped onions and sauté them until they turn translucent, which usually takes around 3-4 minutes.
- Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until the aroma releases.
- Add the chopped carrots to the pot, along with ground cumin, groundcoriander, ground turmeric, salt, and pepper. Stir everything together, coatingthe carrots in the spices, and cook for a couple of minutes.
- Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the carrots become tender.
- Once the carrots are soft, turn off the heat and let the soup cool slightly.
- By using a regular blender or an immersion blender, blend the soup meticulously until it reaches a smooth and creamy consistency. If using a regular blender, work in batches and be cautious with hot liquids.
- Return the blended soup to the pot and place it back on low heat. Stir in the coconut milk, and let the soup simmer for an additional 2-3 minutes until it is fully heated through.
- Taste the soup and adjust the seasoning if necessary, adding more salt and pepper to suit your taste.
- Ladle the creamy coconut carrot ginger soup into individual bowls.Garnish each serving with fresh cilantro or parsley and, if desired, a sprinkling of toasted coconut flakes for an extra tropical twist.
- Serve the soup hot and enjoy this unique and flavorful fusion of carrotand ginger enhanced by the creamy richness of coconut milk!
Notes
If you prefer a sweeter version of the soup, you can add a drizzle of honey or maple syrup while blending.
This delightful Creamy Coconut Carrot Ginger Soup is a perfect blend of comforting flavors with a touch of exotic appeal. It's an excellent choice for a quick and nourishing meal on a chilly day or whenever you crave a bowl of wholesome goodness. Enjoy!