Description
This Creamy Carrot Ginger Soup is a comforting and flavorful dish featuring tender carrots, fresh ginger, and a smooth coconut milk finish. Perfect as a light lunch or starter, it combines warming spices and a velvety texture without the use of cream, making it both nourishing and delicious.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon Italian seasoning
Main Ingredients
- 2 pounds carrots, peeled and roughly chopped
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can coconut milk
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Add the olive oil and butter to a large soup pot or Dutch oven over medium heat. Sauté the chopped onions until they are softened and lightly browned, about 5 to 7 minutes. This develops the base flavor for the soup.
- Add Garlic and Spices: Stir in the minced garlic, grated fresh ginger, and Italian seasoning. Cook for about one minute to release their aromas without burning.
- Cook Carrots: Add the peeled and chopped carrots along with the chicken or vegetable broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a rapid simmer, leaving the pot lid slightly ajar. Cook until the carrots are tender, approximately 20 to 25 minutes.
- Blend the Soup: Remove the pot from heat and let the soup cool slightly for safety. Transfer the soup to a blender or use an immersion blender directly in the pot, blending until smooth and creamy.
- Finish and Season: Pour the pureed soup back into the pot and stir in the canned coconut milk. Heat gently to warm through and season with salt and pepper to taste. Serve hot.
Notes
- Fresh ginger adds a bright, spicy note but can be adjusted to taste.
- Vegetarian and vegan versions can be made by using vegetable broth and omitting butter or substituting with vegan butter or additional olive oil.
- For a thinner soup, add more broth or coconut milk as desired.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
