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Sunshine Carrot Soup with Ginger & Coconut Swirl
Prep: 15 minutes
Cook: 25 minutes
Servings: 4-6
A Golden Hug in a Bowl: Explore the World of Carrot Soup!
Carrot soup is a true culinary chameleon, effortlessly transforming from a simple, comforting classic to an exotic, spiced delight with just a few tweaks. This recipe takes the humble carrot and elevates it with a fragrant kick of ginger and the creamy richness of coconut milk, creating a soup that's both nourishing and incredibly flavorful. It's an easy, one-pot wonder that's perfect for beginners and a delightful way to enjoy the natural sweetness of carrots. Get ready to stir up some sunshine!
Materials
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1.5 lbs carrots, peeled and roughly chopped
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk (plus a little extra for swirl, optional)
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped, for garnish (optional)
- Pinch of red pepper flakes for garnish (optional)
Preparation
- Peel and roughly chop the carrots into 1-inch pieces.
- Chop the onion and mince the garlic.
- Grate the fresh ginger.
- Measure out all spices and liquids to have them ready.
Cooking
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Stir in the chopped carrots, ground cumin, and turmeric powder. Cook for 2-3 minutes, stirring occasionally, allowing the spices to toast slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the carrots are very tender.
- Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Add the full can of coconut milk. Blend until completely smooth and creamy. Be cautious when blending hot liquids, working in batches if necessary and venting the lid.
- Return the blended soup to the pot (if using a regular blender). Season with salt and black pepper to taste. Heat gently if needed, but do not boil after adding coconut milk.
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