Sweet carrots, ginger, and coconut milk blend into a velvety, warming, and aromatic dish perfect for every season.
# What You'll Need:
→ Aromatics and Base
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
→ Primary Vegetable
05 - 1.3 pounds carrots, peeled and sliced
→ Liquids
06 - 3 cups vegetable broth
07 - 1 can (400 ml) full-fat coconut milk
→ Spices and Seasoning
08 - 1 teaspoon ground coriander
09 - 0.5 teaspoon ground cumin
10 - 0.5 teaspoon salt, to taste
11 - 0.25 teaspoon black pepper, to taste
12 - Juice of 0.5 lime
→ Garnish (Optional)
13 - Fresh cilantro leaves
14 - Toasted coconut flakes
15 - Extra coconut milk
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent and softened.
02 - Incorporate the minced garlic and grated ginger into the pot. Sauté for an additional minute until fragrant.
03 - Add the sliced carrots, ground coriander, ground cumin, salt, and black pepper. Stir well and cook for 2-3 minutes, ensuring the spices coat the vegetables.
04 - Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the carrots are fork-tender.
05 - Stir in the full-fat coconut milk and fresh lime juice. Remove the pot from the heat.
06 - Carefully blend the soup until smooth and creamy using an immersion blender directly in the pot. Alternatively, transfer the soup in batches to a countertop blender and process until desired consistency is reached.
07 - Taste the soup and adjust salt, pepper, or lime juice as needed to achieve the perfect balance of flavors.
08 - Ladle the hot soup into bowls. Garnish with fresh cilantro leaves, toasted coconut flakes, and an optional swirl of extra coconut milk.
