Carrot and Ginger Soup
A comforting soup that's both nourishing and full of flavor. This recipe brings out the natural sweetness of carrots while letting the warming zing of ginger shine through.
Ingredients
- 2 pounds fresh carrots peeled and roughly chopped
- 2 tablespoons fresh ginger peeled and minced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth for non-vegetarians
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional garnish: fresh cilantro pumpkin seeds, or a swirl of cream
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and ginger, cooking for another 2 minutes until fragrant. Keep stirring to prevent burning.
- Add the chopped carrots and cumin, stirring to coat everything evenly.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until carrots are tender.
- Remove from heat and let cool slightly before blending. Use an immersion blender or transfer in batches to a regular blender.
- Return soup to the pot and stir in coconut milk. Heat through gently.
- Season with salt and pepper to taste.
- Serve hot with your chosen garnishes.