Creamy Carrot and Ginger Soup
Ingredients
- 1 lb carrots, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, grated ginger, ground cumin, and ground coriander. Stir and cook for another 2 minutes until fragrant.
- Add the chopped carrots to the pot and pour in the vegetable broth. Bring to a simmer and cook for 20-25 minutes until the carrots are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
- Return the blended soup to the pot, stir in the coconut milk, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Serve the creamy carrot and ginger soup hot, garnished with fresh cilantro leaves.
- Enjoy!
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