Carrot Ginger Soup with Coconut Milk
Ingredients
- 1 tablespoon olive oil (or coconut oil)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled u0026 grated
- 1 kg (about 8–9 medium) carrots, peeled u0026 sliced
- 3 cups vegetable broth
- 1 can (400 ml) coconut milk (full fat preferred)
- ½ teaspoon ground turmeric (optional for color u0026 health boost)
- Salt u0026 black pepper, to taste
- Juice of ½ lime (optional but recommended)
- Fresh cilantro or parsley, for garnish
Instructions
- Sauté Base Flavors: Heat oil in a pot over medium heat. Add onions and cook until soft and translucent (3 minutes). Stir in garlic u0026 ginger; sauté until fragrant.
- Cook Carrots: Add sliced carrots + turmeric (if using). Stir well to coat carrots in aromatics.
- Simmer : Pour in vegetable broth, bring to a boil, then lower heat. Simmer ~20 minutes until carrots are very tender.
- Blend Smooth : Turn off heat. Use an immersion blender or carefully blend in batches until silky smooth.
- Coconut Cream Finish : Return soup to low heat. Stir in coconut milk and gently warm through. Adjust salt u0026 pepper. Add lime juice if desired.
- Serve u0026 Enjoy : Ladle into bowls and garnish with herbs.