Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 white onion, chopped
  • 2 pounds carrot, peeled and chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons ground cumin
  • 1/8 teaspoon ground cayenne pepper, or less
  • 1 16 ounce can coconut milk, (14 oz - full fat recommended)
  • 3 cups vegetable stock, or chicken broth (low sodium recommended)
  • salt, to taste

Instruction

  • Heat the oil to medium in a stock pot or Dutch oven. Add the onion and sauté until it begins to brown, about 8 to 10 minutes. Add the chopped carrots and continue to sauté until carrots are softened, about another 10 minutes. Add the ginger, garlic, coriander, cumin, turmeric, and cayenne and sauté until fragrant, 1 to 2 minutes. Add the coconut milk and chicken broth and bring to a boil. Lower the heat and simmer until the carrots are completely cooked. Ladle the soup into a blender and blend until completely smooth. Test the soup for flavor. If need be, add salt.