Carrot Ginger Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 6 cups chicken or vegetable stock
• 1 pound carrots, peeled and chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/2 cup coconut milk
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and ginger, cooking for another minute until fragrant.
3. 3 Add stock, carrots, cumin, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until carrots are tender.
4. 4 Use an immersion blender to puree the soup until smooth.
5. 5 Stir in coconut milk and heat through.
6. 6 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For a smoother soup, strain it after blending to remove any fibrous bits.
• Adjust cayenne pepper to taste if you prefer less heat.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with crusty bread for a satisfying meal.
• Add a dollop of Greek yogurt for extra creaminess.

FAQ