Description
Warm your soul with this delightful spiced carrot soup—a creamy, aromatic blend of fresh carrots and spices that promises comfort in every spoonful.
Ingredients
Scale
- 6 medium fresh carrots (peeled and chopped)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1-inch piece fresh ginger (grated)
- 4 cups low-sodium vegetable broth
- 1 can coconut milk (13.5 oz)
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- Salt and pepper to taste
Instructions
- 1. Prep Your Veggies: Peel and chop the carrots into bite-sized pieces. Dice the onion and mince the garlic.
- 2. Sauté Your Base: In a large pot over medium heat, add olive oil. Once hot, add the onions and garlic, sautéing for about three minutes until fragrant. Stir in grated ginger, cumin, and coriander.
- 3. Add Carrots: Incorporate the chopped carrots into the pot, mixing well with the aromatics. Cook for another five minutes.
- 4. Pour in Broth: Add vegetable broth to the pot and bring to a boil. Reduce heat slightly and let simmer until carrots are tender, about twenty minutes.
- 5. Blend Until Smooth: Remove from heat and use an immersion blender to blend the mixture until smooth. If using a regular blender, allow it to cool slightly before blending.
- 6. Add Coconut Milk: Return the blended soup to low heat. Stir in coconut milk and season with salt and pepper to taste.
- 7. Serve: Ladle into bowls and garnish with fresh herbs or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, consider swapping some carrots for sweet potatoes. Garnish with cilantro or parsley for a fresh touch. Store leftovers in airtight containers for up to five days; reheat gently on the stove.