Description
This Creamy Carrot Ginger Soup offers warmth, nourishment, and incredible flavor with a creamy texture. Perfect for busy evenings, it’s made with fresh ingredients and simple techniques.
Ingredients
Scale
2 tablespoons Olive Oil
1 large Yellow Onion, chopped
3 cloves Garlic, minced
2 pounds Carrots, peeled and roughly chopped
1-inch piece Fresh Ginger, peeled and grated
1 teaspoon Ground Turmeric
4 cups Vegetable Broth
1/2 cup Full-fat Coconut Milk
Salt to taste
Freshly ground Black Pepper to taste
Optional garnishes: Fresh Cilantro, Swirl of Coconut Milk, Toasted Pumpkin Seeds, or Croutons
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes
- Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant
- Stir in the chopped carrots and turmeric. Sauté for about 5 minutes
- Pour in the vegetable broth and bring to a boil, then reduce heat and let simmer for 20-25 minutes
- Blend the soup until smooth using an immersion blender or regular blender
- Stir in the coconut milk until well combined
- Season with salt and pepper to taste and serve hot
Notes
Ensure carrots are tender before blending for smooth consistency.
Taste and adjust seasonings frequently.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg