Creamy Carrot Ginger Coconut Soup

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

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and ginger, cooking for another minute until fragrant.
3. 3 Add carrots and broth, bringing to a boil. Reduce heat and simmer until carrots are tender, about 15 minutes.
4. 4 Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
5. 5 Stir in coconut milk, cumin, and cayenne pepper. Season with salt to taste.
6. 6 Simmer gently for another 5 minutes. Serve hot, garnished with chopped cilantro.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add a splash of lime juice for a tangy twist.
• Stir in cooked chickpeas for a heartier version.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use almond milk as an alternative to coconut milk for a lighter option.

Pairings

• Pairs well with crusty bread or warm naan.
• Complement with a crisp green salad.

Nutrition

Tips

• For extra creaminess, blend in a small potato with the soup.
• Adjust cayenne pepper to your spice preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of crusty bread or a small salad.
• Pair with a sprinkle of toasted coconut flakes for added texture.

FAQ