Description
A creamy, flavorful soup made with carrots, coconut milk, and warm spices, perfect for a cozy meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound carrots, peeled and chopped
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger and cook for another minute.
- Add cumin, coriander, turmeric, cinnamon, and cayenne pepper; stir until fragrant.
- Add chopped carrots and vegetable broth; bring to a boil.
- Reduce heat and simmer until carrots are tender, about 20 minutes.
- Use an immersion blender or transfer soup to a blender to purée until smooth.
- Stir in coconut milk and season with salt and pepper.
- Reheat gently if needed and serve garnished with fresh cilantro.
Notes
- For extra flavor, roast the carrots before adding to the soup.
- Adjust the spice level by adding more or less cayenne pepper.
- Use light coconut milk for a lower-fat version.