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Ginger Carrot Soup

Creamy ginger carrot soup with coconut cream swirl and fresh cilantro garnish.
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A vibrant and velvety soup where the natural sweetness of carrots meets the warm, spicy kick of fresh ginger. This simple, nourishing recipe is a comforting hug in a bowl, perfect for a cozy meal.

Ingredients

Scale
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, finely grated (about a 2-inch knob)
  • 2 pounds carrots, peeled and chopped into 1-inch chunks
  • 4 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 teaspoon ground turmeric
  • Salt and freshly ground black pepper to taste
  • Optional for serving: coconut milk, yogurt, fresh herbs, toasted pepitas, lime juice

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and cook for 5-7 minutes until soft and translucent.
  2. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
  3. Add chopped carrots, vegetable broth, and turmeric to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes until carrots are very tender.
  4. Carefully transfer the hot soup to a blender. Never fill more than halfway. Remove the center cap from the lid, cover with a folded kitchen towel, and blend until completely smooth. An immersion blender can be used in the pot instead.
  5. Return the pureed soup to the pot. Stir in the can of full-fat coconut milk and warm through over low heat for 2-3 minutes.
  6. Season generously with salt and black pepper to taste. Serve with optional toppings like a swirl of coconut milk, fresh herbs, or toasted seeds.

Notes

For safety, always vent the blender when blending hot liquids. Soup can be stored in the fridge for 4-5 days or frozen for up to 3 months. Flavors deepen over time.

Nutrition

Find it online: https://harmonymeal.com/ginger-carrot-soup-2/