Description
A simple and creamy carrot ginger soup with a warm, spicy kick. This smooth soup is easy to make and perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 pounds carrots, peeled and chopped
- 6 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook for 5 minutes until soft.
- Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the chopped carrots and vegetable broth to the pot. Bring to a boil.
- Reduce the heat, cover the pot, and simmer for 20-25 minutes until the carrots are tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and puree.
- Stir in the coconut milk. Season with salt and black pepper to taste.
- Serve the soup hot, garnished with fresh cilantro if desired.
Notes
- You can adjust the amount of ginger to your taste preference.
- For a lighter soup, use light coconut milk or replace half of it with more broth.
- The soup will thicken as it cools. Add a little water or broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 12g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg