Carrot Ginger Soup

Carrot Ginger Soup
Carrot Ginger Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    yellow onion, chopped

  • 2

    pound carrots, peeled and chopped

  • 4

    cloves garlic, minced

  • 1

    tablespoon ginger, peeled and grated

  • 1

    teaspoon coriander powder

  • 1/2

    teaspoon turmeric

  • 1 1/2

    teaspoons ground cumin

  • 1/8

    teaspoon cayenne pepper

  • 1

    can coconut milk (14 oz-full fat recommended)

  • 3

    cups vegetable stock, or chicken broth (low sodium recommended)

  • salt, to taste

Directions

Heat the oil to medium in a stock pot or Dutch oven. Add the onion and sauté until it begins to brown, about 8-10 minutes. Add the chopped carrots and continue to sauté until carrots are softened, about another 10 minutes. Add the ginger, garlic, coriander, cumin, turmeric, and cayenne and sauté until fragrant, 1 to 2 minutes. Add the coconut milk and chicken broth and bring to a boil. Lower the heat and simmer until the carrots are completely cooked. Ladle the soup into a blender and blend until completely smooth. Test the soup for flavor. If need be, add salt.

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