Description
A vibrant and creamy Carrot Ginger Soup combining fresh carrots, ginger, and turmeric with rich coconut milk for a warming and nutritious meal that's quick and easy to prepare.
Ingredients
Main Ingredients
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 tablespoons fresh ginger, chopped
- 2 cloves garlic, chopped
- 2 lb carrots, chopped
- 2 teaspoons ground turmeric
- 4 cups vegetable or chicken stock
- 1 (15 ounce) can coconut milk
- Juice from ½ lime (about 1 tablespoon)
- Sea salt and pepper, to taste
Optional Toppings
- Chopped cilantro
- Chopped cashews
- Chopped almonds
- Chopped peanuts
Instructions
- Sauté the aromatics: Heat the coconut oil in a large soup pot over medium-high heat. Add the chopped onion and sauté until translucent, about 3 minutes. Then add the chopped ginger and garlic and cook for an additional 1 minute to release their flavors.
- Cook the carrots and spices: Stir in the chopped carrots and ground turmeric. Pour in the vegetable or chicken stock. Increase heat to high and bring the mixture to a boil. Then reduce heat to low, cover the pot, and simmer for 15 minutes or until the carrots are tender and fully cooked.
- Blend the soup: Using an immersion blender directly in the pot or transferring the soup in batches to a countertop blender, puree the soup until smooth and creamy. Be careful with hot liquid when blending.
- Finish and season: Stir in the canned coconut milk and lime juice into the blended soup. Season generously with sea salt and freshly ground black pepper according to taste. Mix well to combine all flavors.
- Serve: Ladle the soup into bowls and garnish with your choice of optional toppings such as chopped cilantro and nuts (cashews, almonds, or peanuts) for added texture and flavor. Serve warm and enjoy!
Notes
- Use fresh ginger for the best flavor impact.
- Substitute coconut milk with cream or plain yogurt for a different creamy texture.
- Adjust turmeric amount to control the soup's earthiness and color.
- Blending in batches helps to avoid overheating or splattering hot soup.
- The soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global