Description
A delightful blend of flavors that combines the sweetness of carrots with the zing of ginger, enriched with creamy coconut.
Ingredients
Scale
- 1 lb (450 g) carrots, peeled and chopped
- 1 tablespoon fresh ginger, grated
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) vegetable broth
- 1 can (13.5 oz or 400 ml) coconut milk
- 2 tablespoons olive oil
- Salt – to taste
- Pepper – to taste
- Fresh cilantro or parsley (optional, for garnish)
Instructions
- Prepare the vegetables by peeling and chopping the carrots, grating the ginger, chopping the onion, and mincing the garlic.
- Sauté the aromatics in a large pot with olive oil until the onion is translucent, then add garlic and ginger.
- Add the chopped carrots to the pot and cook for about 5 minutes.
- Pour in the vegetable broth, bring to a boil, then simmer for about 20 minutes until the carrots are tender.
- Blend the soup until smooth, stir in the coconut milk, and season with salt and pepper before serving.
Notes
- For a lower-fat option, use light coconut milk.
- If allergic to coconut, substitute with almond milk.
- Add cayenne pepper for a spicier kick.
- Sweet potatoes can be used instead of carrots for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Carrot Ginger Soup, Coconut Cream, Vegan Soup, Comfort Food