Description
This creamy and flavorful Carrot Soup is a delightful vegan dish that is perfect for a cozy night in. With the warmth of cumin and ginger, this soup is both comforting and nutritious.
Ingredients
Vegetable Broth:
4 cups
Olive Oil:
1 tablespoon
Onion:
1 medium, chopped
Garlic Cloves:
2, minced
Carrots:
1 pound, peeled and chopped
Ground Cumin:
1 teaspoon
Ground Ginger:
1/2 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Coconut Milk (full-fat):
1/2 cup, plus more for garnish
Fresh Parsley or Cilantro:
for garnish (optional)
Instructions
- Heat the Olive Oil: In a large pot over medium heat, warm the olive oil.
- Cook Onion: Add the chopped onion and cook until softened, about 5 minutes.
- Season: Stir in the minced garlic, cumin, and ginger, and cook for an additional minute.
- Add Carrots and Broth: Put in the chopped carrots, vegetable broth, salt, and pepper. Bring to a boil, then simmer for 20 minutes until carrots are tender.
- Puree the Soup: Remove from heat and use an immersion blender to puree until smooth. Alternatively, blend in batches in a blender.
- Finish: Stir in coconut milk, adjust seasoning, and reheat if necessary.
- Serve: Garnish with a swirl of coconut milk and fresh herbs.
Notes
- You can use heavy cream or Greek yogurt as a substitute for coconut milk.
- For added flavor, consider a pinch of cayenne or a squeeze of lemon juice.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 7g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
