Description
A creamy and aromatic soup made with carrots, coconut milk, and warming spices, perfect for a comforting and healthy meal.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1.5 pounds carrots, peeled and chopped
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic, ginger, cumin, coriander, cinnamon, and cayenne (if using). Cook for 1 minute until fragrant.
- Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until carrots are tender.
- Remove from heat and use an immersion blender to puree the soup until smooth, or blend in batches in a blender.
- Stir in coconut milk and return to heat. Simmer for 5 minutes more.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For extra depth of flavor, roast the carrots before adding them to the soup.
- Adjust the spice level by adding more or less cayenne pepper.
- Can be stored in the fridge for up to 4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg