Cozy Carrot Ginger Curry Soup with Coconut Milk

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 6 cups vegetable broth
• 2 cups peeled and diced carrots
• 1 can (13.5 ounces) coconut milk
• 1 cup water
• 1 teaspoon salt
• Freshly ground black pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and ginger; sauté for another minute.
3. 3 Stir in turmeric and curry powder until fragrant.
4. 4 Pour in vegetable broth and bring to a simmer.
5. 5 Add diced carrots and cook until tender.
6. 6 Stir in coconut milk and water, then season with salt and pepper.
7. 7 Simmer for an additional 10 minutes to meld flavors.
8. 8 Stir in lime juice and adjust seasoning if needed.
9. 9 Ladle into bowls and garnish with fresh cilantro.

Equipment

• Large pot
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon

Variations

• Add chickpeas for extra protein.
• Include a splash of coconut cream for richer texture.

Substitutions

• Use almond milk for a lighter version.
• Substitute curry powder with garam masala for a different flavor profile.

Pairings

• Warm flatbreads
• A crisp apple salad

Nutrition

Tips

• For a smoother soup, blend until creamy before adding lime juice.
• Adjust curry powder to taste for spicier or milder soup.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Serve with warm naan or crusty bread.
• Pair with a side of basmati rice for a heartier meal.

FAQ