Description
A velvety, vibrant orange soup bursting with the fresh sweetness of carrots and the gentle heat of ginger — nourishing and elegant, perfect for a cozy meal or a healthy snack.
Ingredients
Main 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 olive oil in a pot over medium heat. Add the chopped onion and grated fresh ginger and sauté for 2 to 3 minutes until the onion is translucent and fragrant.
- Add Carrots and Broth: Stir in the peeled and chopped carrots, then pour in the vegetable broth. Bring to a simmer and cook for about 20 minutes, or until the carrots are tender when pierced with a fork.
- Puree the Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a blender, and puree until smooth and velvety.
- Stir in Coconut Milk: Return the pureed soup to the pot if needed, then stir in the coconut milk or cream for richness and creaminess.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and serve warm, optionally garnished with a swirl of yogurt or chopped chives.
Notes
- Top the soup with a swirl of yogurt or a sprinkle of chopped fresh chives for added flavor and visual appeal.
- Use fresh ginger for the best flavor; adjust the amount according to desired spiciness.
- For a thinner soup, add more vegetable broth or water before pureeing.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Blending
- Cuisine: Fusion
