Carrot Ginger Soup
By á-8235
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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
Details
Preparation
Step 1
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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