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Carrot Ginger Soup

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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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