Carrot Ginger Soup
This soup is incredibly easy to make. Simply sauté the onion, carrots, garlic, and ginger with the spices, toss it all in a blender with the rest of the ingredients and blend until creamy bliss results. The warm ginger and spices bring a little heat and intrigue to the soup, and the coconut milk adds to the creamy flavor and texture, making this soup taste decadent and full of depth.
Coconut milk is a wonderful replacement for cream in many recipes, especially soups. It adds to the health benefit of the soup while contributing unique flavor. Coconut milk and Indian or Thai spices work well in a variety of creamy soups, including butternut squash soup, acorn squash soup, and this Coconut Curry Sweet Potato Soup. For those who are lactose-intolerant or simply try to limit dairy, this vegan soup is perfect!
2 tablespoons olive oil
1 yellow onion, chopped
2 pounds carrot, peeled and chopped
4 cloves garlic, minced
1 tablespoon ginger, peeled and grated
1 teaspoon coriander powder
1/2 teaspoon turmeric
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper, or less
1 can coconut milk, (14 oz - full fat recommended)
3 cups vegetable stock, or chicken broth (low sodium recommended)
salt, to taste
- Heat the oil to medium in a stock pot or Dutch oven.
- Add the onion and sauté until it begins to brown, about 8 to 10 minutes.
- Add the chopped carrots and continue to sauté until carrots are softened, about another 10 minutes.
- Add the ginger, garlic, coriander, cumin, turmeric, and cayenne and sauté until fragrant, 1 to 2 minutes.
- Add the coconut milk and chicken or vegetable broth and bring to a boil.
- Lower the heat and simmer until the carrots are completely cooked.
- Ladle the soup into a blender and blend until completely smooth.
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Test the soup for flavor. If need be, add salt.
None Available.