Description
A velvety, vibrant orange carrot and ginger soup that combines the fresh sweetness of carrots with the gentle heat of ginger, perfect as a nourishing and elegant starter or light meal.
Ingredients
Soup Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 Tbsp grated fresh ginger
- 1 lb carrots, peeled & chopped
- 4 cups vegetable broth
- ½ cup coconut milk (or cream)
- Salt & pepper to taste
Instructions
- Sauté onion and ginger: Heat the olive oil in a large pot over medium heat. Add the chopped onion and grated fresh ginger, cooking for 2 to 3 minutes until the onion softens and becomes translucent, releasing their fragrant aroma.
- Add carrots and broth, then simmer: Stir in the peeled and chopped carrots, then pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for about 20 minutes, or until the carrots are tender when pierced with a fork.
- Puree the soup: Using an immersion blender directly in the pot or transferring the mixture in batches to a countertop blender, puree the soup until completely smooth and creamy.
- Finish with coconut milk and seasoning: Stir in the coconut milk or cream to add richness and a subtle sweetness. Season the soup with salt and pepper to taste.
- Serve warm: Ladle the soup into bowls and serve immediately, optionally garnished with a swirl of yogurt or chopped chives for added flavor and presentation.
Notes
- For a creamier texture, use coconut cream instead of coconut milk.
- Garnish with a swirl of yogurt or chopped fresh chives to enhance presentation and flavor.
- Can be prepared ahead and reheated gently on the stovetop.
- Adjust the level of ginger according to your heat preference.
- Use low-sodium vegetable broth to control saltiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Fusion
