Carrot and Coconut Milk Soup
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound carrots, peeled and chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish (optional)
Instructions:
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Sauté Aromatics:
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
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Add Carrots and Spices:
- Add the chopped carrots to the pot and stir well. Sprinkle ground ginger and ground coriander over the vegetables. Continue to sauté for another 3-4 minutes.
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Pour in Broth:
- Pour in the vegetable broth, ensuring it covers the carrots. Bring the mixture to a boil, then reduce the heat to simmer. Cover the pot and let it cook until the carrots are tender, about 15-20 minutes.
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Blend the Soup:
- Once the carrots are soft, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids.
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Add Coconut Milk:
- Return the soup to the pot if you used a blender. Stir in the coconut milk, and let the soup simmer for an additional 5-7 minutes. Season with salt and pepper to taste.
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Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro or parsley if desired.
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Enjoy:
- Serve the carrot and coconut milk soup hot and enjoy the creamy, flavorful goodness!
Feel free to customize the recipe to your taste. You can add a squeeze of lime juice for a citrusy kick or a pinch of red pepper flakes for some heat. Add some almond slices for a bit of crunch. Enjoy your delicious and nutritious carrot and coconut milk soup!
Photo: Nathalie Jolie