Carrot Ginger Soup Coconut Cream (Printable version)
Velvety blend of sweet carrots, fresh ginger, and creamy coconut with warming spices.
# What you need:
→ Vegetables and Aromatics
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 1.5 pounds carrots, peeled and sliced
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
→ Liquids and Seasonings
06 - 3 cups vegetable broth
07 - 1 can (13.5 ounces) coconut milk, divided use 4 tablespoons reserved for garnish
08 - 1 teaspoon ground coriander, optional
09 - 1/2 teaspoon ground cumin, optional
10 - Salt and freshly ground black pepper to taste
11 - Juice of 1/2 lime
→ Garnish
12 - Fresh coriander or parsley, chopped
13 - Toasted pumpkin seeds, optional
# How To:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add sliced carrots to the pot. Cook for 3 minutes, stirring occasionally to lightly coat with oil and aromatics.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes until carrots are completely tender when pierced with a fork.
05 - Remove from heat. Puree soup with immersion blender until completely smooth, or transfer in batches to a standard blender.
06 - Return soup to low heat. Stir in coconut milk (reserving 4 tablespoons for garnish), lime juice, coriander and cumin if using. Season with salt and pepper to taste. Heat gently until warmed through.
07 - Ladle soup into bowls. Swirl reserved coconut cream on top and garnish with fresh herbs and toasted pumpkin seeds if desired.
# Expert Advice:
01 -
- The way ginger and coconut transform simple carrots into something extraordinary
- It comes together faster than you can order takeout but tastes like you spent hours on it
02 -
- Blending hot soup requires caution, so vent your blender lid or use a towel to prevent splatter
- Reserved coconut cream for garnish is not just pretty, it adds those luxurious pockets of richness
03 -
- Grating ginger against the grain gives you the most flavor with the least fibrous texture
- Room temperature coconut milk blends more smoothly than cold straight from the fridge