Creamy Carrot Coconut & Ginger Soup
Basic ingredients, delicious results.
This recipe comes together so quickly it’s hard to believe I don’t make it more often. Thankfully this year’s bumper crop of carrots changed that and I couldn’t be happier. —CFG
Ingredients:
2.5 lbs carrots, peeled and sliced into ½-inch pieces
4 cups chicken or vegetable broth
2 tbsp olive oil
1 large yellow onion, chopped
2 large shallots, minced
2–3 tbsp fresh ginger, peeled and finely minced
1 rounded tsp ground coriander
½ rounded tsp ground cumin
½ rounded tsp turmeric
1 can coconut milk
1–2 tbsp fresh lemon or lime juice
Optional: 1 tbsp honey if carrots need added sweetness
Optional: toasted pumpkin seeds, fresh herbs, or coconut cream for serving
Directions
In a Dutch oven pot heat 2tbsp of oil. Add in 1 large chopped onion and cook on medium heat for 5–6 minutes until soft and translucent.
While the onions are cooking, mince together 1 large shallot and 2-3tbsp of ginger.
In a small ramekin add together 1 rounded tsp of ground coriander, ½ rounded tsp of ground cumin, and ½ rounded tsp turmeric.
Add the minced shallots and ginger to the pot, then sprinkle the seasoning blend on top. Stir together and cook for 1–2 min until fragrant.
Next, add the carrot pieces and broth to the pot then bring to a low boil. Cover and simmer on medium-low heat for ~20–25 minutes until carrots are tender enough to easily pierce with a fork.
Turn off the heat, then transfer the ingredients in small batches to a blender, puréeing until smooth. Be careful to vent the blender lid so steam can escape.
Once fully blended, add the soup back to the pot along with 1 can of coconut milk and warm on medium heat. Squeeze in the juice of ½ a lemon/lime and stir together to mix fully.
Add salt and pepper to taste. Add garnishes like pumpkin seeds or fresh herbs to taste.
Serve and enjoy!
