Description
A vibrant and creamy turmeric ginger carrot soup, combining sweet carrots with warming spices and coconut milk for a nourishing, flavorful, and comforting dish perfect as a healthy appetizer or light meal.
Ingredients
Main Ingredients
- 4 cups carrots, chopped
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Heat oil: Heat 1 tablespoon of olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté aromatics: Add diced onion, minced garlic, and grated ginger to the pot and cook until fragrant and translucent, about 3-5 minutes, to build the soup’s flavor base.
- Add carrots and spices: Stir in the chopped carrots and 1 teaspoon of turmeric powder, coating them in the spices for even flavor distribution.
- Add broth and simmer: Pour in 4 cups of vegetable broth, bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20–25 minutes until the carrots are tender enough to blend.
- Blend soup: Using an immersion blender, carefully blend the soup until completely smooth and creamy, ensuring an even texture.
- Finish with coconut milk and seasoning: Stir in 1/2 cup of coconut milk to add richness, then season with salt and freshly ground black pepper to taste.
- Serve warm: Ladle the soup into bowls and serve immediately. Garnish with fresh herbs or seeds if desired for added texture and freshness.
Notes
- Garnish with fresh herbs such as cilantro or parsley, or sprinkle with seeds like pumpkin or sunflower for a delightful texture and added nutrients.
- Adjust the soup’s thickness by adding more vegetable broth if you prefer a lighter consistency.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
