Warm up your culinary repertoire with a bowl of Coconut Carrot Ginger Soup that promises to transport your taste buds straight to a tropical paradise! This velvety soup, bursting with vibrant flavors and a hint of spice, is not just a dish—it's an experience. Perfect for chilly evenings or as a delightful starter for your next dinner party, this recipe is both simple and satisfying. With just a handful of ingredients, you can create a comforting masterpiece that will leave your guests asking for seconds. Ready to dive into a bowl of creamy goodness? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 tablespoons coconut oil
- 1 onion, chopped
- 4 carrots, sliced
- 1 tablespoon fresh ginger, grated
- 3 cups vegetable broth
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat until melted and shimmering.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Stir in the sliced carrots and grated fresh ginger, cooking for an additional 5 minutes. This will help to soften the carrots and release the flavors of the ginger.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 20 minutes, or until the carrots are tender.
- Once the carrots are soft, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious as the soup will be hot.
- After blending, return the soup to the pot (if using a countertop blender) and stir in the can of coconut milk. Mix well until fully incorporated and creamy.
- Season the soup with salt and pepper to taste. You can adjust the seasoning based on your preference.
- To serve, ladle the soup into bowls and garnish with fresh cilantro for a burst of flavor and color.
- Enjoy your warm and comforting Coconut Carrot Ginger Soup!
Tips
- Prep Ahead: To save time, chop your vegetables and grate the ginger in advance. This way, you can simply toss everything into the pot when you’re ready to cook.
- Adjust the Spice: If you love a little heat, consider adding a pinch of red pepper flakes or a dash of cayenne pepper to the soup while it simmers for an extra kick.
- Blend for Texture: For a smoother soup, ensure you blend it well. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
- Garnish Creatively: Fresh cilantro adds a lovely touch, but feel free to experiment with other garnishes like toasted coconut flakes, a swirl of lime juice, or even a dollop of yogurt for creaminess.
- Storage Tips: This soup stores well in the fridge for up to 4 days. You can also freeze it in individual portions for a quick meal option later on.
- Pair It Up: Serve your Coconut Carrot Ginger Soup with crusty bread or a side salad for a complete meal that’s sure to impress.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 4g
Fat: 20g
Saturated Fat: 16g
Cholesterol: 0mg
