Description
This vibrant and creamy carrot and ginger soup is both comforting and nourishing. The natural sweetness of carrots pairs beautifully with the zing of fresh ginger, while coconut milk adds richness and depth. Perfect as a light meal or appetizer, this soup is full of flavor and incredibly easy to make.
Ingredients
Scale
- 1 lb carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion, garlic, and ginger until fragrant.
- Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until carrots are tender (about 20-25 minutes).
- Use an immersion blender to blend the soup until smooth.
- Stir in the coconut milk and season with salt and pep
Notes
- If you don’t have an immersion blender, you can blend the soup in batches using a regular blender.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 1 month.