Creamy Carrot and Ginger Bliss
Experience the vibrant flavors of this creamy carrot soup infused with ginger and spices. Carrots are roasted to perfection, enhancing their natural sweetness, while ginger adds a warm, zesty kick. Finished with a splash of coconut milk, this soup is both comforting and revitalizing—perfect for a cozy evening or as a starter for a special meal.
ingredients
- 1 lb carrots, peeled and chopped
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 inch fresh ginger, grated
- 4 cups vegetable broth
- 1 tsp ground cumin
- ½ tsp ground coriander
- Salt and pepper to taste
- 1 cup coconut milk
- Fresh cilantro for garnish
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
Toss the chopped carrots with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, or until they are tender and caramelized.
- 3.
In a large pot, heat a bit of olive oil over medium heat. Add onion and sauté for 5 minutes, or until translucent.
- 4.
Add garlic and ginger, cooking for an additional 2 minutes until fragrant.
- 5.
Stir in the roasted carrots, vegetable broth, cumin, and coriander. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 6.
Using an immersion blender, blend the soup until smooth. Stir in coconut milk and adjust seasoning if needed.
- 7.
Serve hot, garnished with fresh cilantro for a burst of fresh flavor.