Spiced Ginger Carrot Soup
-
- Prep time
- 15 min
-
- Cook time
- 20 min
-
- Servings
- 8 Servings
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- Serving size
-
1 cup
Ingredients
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carrots (peeled and chopped)
- 1 lbs
- 454 g
-
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onion(s) (chopped)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
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olive oil
- 2 tbsp
- 2 tbsp
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-
fresh ginger (grated)
- 2 tbsp
- 2 tbsp
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ground coriander
- 1 tsp
- 1 tsp
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ground turmeric
- 1/4 tsp
- 1/4 tsp
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-
salt
- 1/4 tsp
- 1/4 tsp
-
-
low sodium vegetable broth
- 4 cup
- 4 cup
-
-
unsweetened coconut milk
- 1 cup
- 1 cup
-
-
fresh cilantro (for garnish)
- 1
- 1
-
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Directions
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes.
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Add the minced garlic and freshly grated ginger. Sauté for about 1–2 minutes until fragrant. Stir in the coriander and turmeric. Cook for another minute to toast the spices.
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Add the chopped carrots to the pot and sauté for a few minutes, coating them with the aromatic spices.
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Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and let the carrots cook until they are tender.
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Once the carrots are cooked, use an immersion blender to pureé the soup until smooth.
Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot. -
Stir in the coconut milk and season the soup with salt and pepper to taste.
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Let the soup simmer for a few more minutes to heat through.
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Serve the spiced ginger carrot soup hot, garnished with chopped fresh cilantro.