Carrot Ginger Soup
This velvety carrot ginger soup captures the warmth of ginger and the natural sweetness of carrots, creating a comforting yet light option perfect for chilly spring evenings.
Prep time: 10 minutesCook time: 25 minutesServes: 4
Ingredients
2 tbsp olive oil
1 large onion, chopped
4 cups carrots, peeled and chopped
1 tbsp fresh ginger, grated
4 cups vegetable broth
1 cup water
1 tsp salt
1/2 tsp black pepper
1/2 cup coconut milk
1 tbsp lemon juice
Fresh cilantro for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add the carrots and grated ginger, stirring for another 5 minutes until the carrots begin to soften.
3. Pour in the vegetable broth and water, and season with salt and pepper. Bring to a boil, then lower the heat and let it simmer for 20-25 minutes, or until the carrots are tender.
4. Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth and velvety. Alternatively, blend in batches using a countertop blender.
5. Stir in the coconut milk and lemon juice, and reheat gently over low heat, if necessary.
6. Ladle into bowls and garnish with fresh cilantro before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a pot over medium heat until warmed through, stirring occasionally.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
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