Carrot Ginger Soup

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced (about 1 cup)
  • One 2-inch piece ginger, minced (or squeezed through a garlic press)
  • 1/2 teaspoon cumin
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 pound carrots, peeled and sliced
  • 4 cups vegetable stock
  • 1 cup coconut milk
  • Yogurt, for garnish, optional
  • Chopped fresh parsley, for garnish, optional
Directions
  • Heat the oil in a medium pot over medium-high heat. Add the onions, ginger, cumin and salt and pepper to taste. Cook until the onions have softened slightly, about 2 minutes. Add the garlic and cook an additional 1 minute. Add the carrots, vegetable stock and 1 cup water. Cover, bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 30 minutes. Add the coconut milk.

  • Blend in batches until smooth, or use an immersion blender. Garnish with a dollop of yogurt and chopped parsley if desired.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.


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    This recipe is featured in:

    The Kitchen