Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 large carrots, peeled and chopped
- 1-inch piece fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- Salt and pepper to taste
- 1/2 cup coconut milk (or cream for a richer texture)
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened.
- Add the grated ginger and minced garlic to the pot and cook for another 1-2 minutes until fragrant.
- Stir in the chopped carrots, vegetable broth, cumin, and turmeric. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
- Once the carrots are soft, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
- Stir in the coconut milk and adjust seasoning with salt and pepper to taste.
- Serve the soup warm, garnished with fresh cilantro.
Notes
- torage: Store in an airtight container in the fridge for up to 3-4 days.
- Freezing: Allow the soup to cool completely before transferring to a freezer-safe container. Store for up to 3 months.
- Reheating: Reheat on the stove over low heat, or microwave in 30-second intervals, stirring between.
- Customizations: Add spices, greens like spinach or kale, or try roasted carrots for a deeper flavor. For crunch, top with sunflower seeds or almonds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Vegan
- Diet: Vegan
