Carrot Ginger Coconut Soup (Printable version)

Smooth blend of carrots, ginger, and coconut milk creating a comforting, flavorful dish.

# What you need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1.3 lbs carrots, peeled and sliced

→ Liquids

06 - 3 cups vegetable broth
07 - 1 can (13.5 oz) coconut milk

→ Seasonings

08 - 1/2 teaspoon ground cumin
09 - Salt and freshly ground black pepper, to taste
10 - Juice of 1 lime

→ Garnish

11 - Fresh coriander (cilantro), chopped
12 - Toasted pumpkin seeds

# How To:

01 - Heat olive oil in a large saucepan over medium heat. Add the onion and sauté for 3–4 minutes until translucent.
02 - Add the garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in the carrots and cumin. Cook for 2–3 minutes, stirring occasionally.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the carrots are very tender.
05 - Remove from heat. Use an immersion blender or transfer to a blender in batches to purée the soup until smooth.
06 - Stir in the coconut milk and lime juice. Warm gently over low heat, but do not boil.
07 - Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh coriander and toasted pumpkin seeds, if desired.

# Expert Advice:

01 -
  • The coconut milk makes it incredibly luxurious without any dairy at all
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Let the soup cool slightly before blending if you are using a regular blender, hot soup expands violently and can be dangerous
  • Coconut milk can separate if boiled, so keep the final gentle heating step really low
03 -
  • Grate your ginger against the grain for the most flavor, and do not bother peeling it if it is young and thin skinned
  • Let the soup rest for 5 minutes off the heat before serving to let the flavors really marry together

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