Curried Carrot and Ginger Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 6 cups vegetable broth
• 8 medium carrots, peeled and chopped
• 1 can (14 ounces) coconut milk
• Salt and pepper to taste
• 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 Stir in garlic, ginger, turmeric, and curry powder, cooking for another minute until fragrant.
3. 3 Add vegetable broth and bring to a boil.
4. 4 Toss in the chopped carrots, reduce heat, and simmer until tender.
5. 5 Stir in coconut milk and season with salt and pepper.
6. 6 Use an immersion blender to puree the soup until smooth.
7. 7 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Immersion blender

Variations

• For a spicier kick, add a dash of cayenne pepper or diced jalapeños.

Substitutions

• If coconut milk is an issue, substitute with almond milk for a lighter option.

Pairings

• Serve with a side of naan bread or a sprinkle of toasted pumpkin seeds.

Nutrition

Tips

• For a smoother soup, strain after blending to remove any fibrous bits.
• Adding a splash of lemon juice at the end can brighten the flavors.

Storage

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

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

Serving Suggestions

• Pairs beautifully with warm, crusty bread or a simple green salad.

FAQ