Description
A comforting and nutrient-rich soup combining sweet carrots and zesty ginger, perfect for chilly evenings.
Ingredients
Scale
- 6 large carrots
- 1 piece onion
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt (to taste)
- Pepper (to taste)
Instructions
- Start by washing and peeling the carrots. Cut them into small chunks for even cooking.
- Next, finely chop the onion and mince the garlic.
- Finally, peel and grate the fresh ginger to release its essential oils.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until soft and translucent.
- Then, add the minced garlic and grated ginger, stirring for an additional minute until fragrant.
- Once the onion, garlic, and ginger mixture is aromatic, add the chopped carrots. Stir to coat them in the flavored oil, allowing them to start cooking for about 5 minutes.
- Pour in the vegetable broth, ensuring that the carrots are fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the carrots are tender.
- Once the carrots are cooked through, remove the pot from the heat and use an immersion blender to puree the soup until smooth.
- After the soup is nicely blended, return it to low heat. Stir in the coconut milk, allowing the soup to warm up again without boiling.
- Taste the soup and add salt and pepper according to your preference.
- Once seasoned, serve the soup hot. You may top it with a drizzle of coconut milk, fresh herbs, or a sprinkle of paprika for an elegant touch.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Carrot Ginger Soup