Carrot Ginger Coconut Soup (Print Version)
Carrot ginger coconut soup featuring warming spices and a creamy texture, garnished with fresh lime and cilantro.
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons coconut oil or vegetable oil
02 -
1 large onion, diced
03 -
1 teaspoon ground cumin
04 -
1 teaspoon ground turmeric
05 -
1/2 teaspoon Kashmiri chile powder or crushed red pepper flakes
06 -
1 1-inch piece fresh ginger, peeled and thinly sliced
07 -
1 pound carrots, cut into 1-inch pieces
08 -
1 teaspoon kosher salt
09 -
3 cups water or vegetable stock
10 -
1 (14-ounce) can full-fat coconut milk
11 -
1 lime, cut into 6 wedges
12 -
1/2 cup fresh cilantro leaves
# Steps:
01 -
Heat oil in a medium pot until shimmering, about 1 minute. Add the diced onion and cook, stirring occasionally, until softened, 4 to 5 minutes.
02 -
Add ground cumin, turmeric, coriander, and chile powder. Stir to coat the onion in the spices. Add the sliced ginger and cook, stirring, for 1 minute.
03 -
Add carrots, salt, and water or vegetable stock. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook until the carrots are soft enough to mash, about 25 minutes.
04 -
Remove the lid and let the soup cool slightly. Purée the soup with an immersion blender or transfer to a blender in batches and blend at high speed until smooth.
05 -
Return the soup to the pot and stir in the coconut milk. Taste and adjust salt as needed. Pour into bowls, squeeze lime juice on top, garnish with cilantro, and serve.
# Helpful Notes:
01 -
Use a high-speed blender for smoother consistency if an immersion blender is unavailable.