Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil or water
  • 1  medium white onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 5 cups peeled and chopped carrots (approx. 7 large carrots)
  • 3 cups vegetable stock
  • 1 cup canned full-fat coconut milk 
  • salt and pepper, as needed

Instruction

  • If you’re using oil, heat it in a large soup pot over medium heat then add the onion and garlic with a pinch of salt and pepper and cook for 3-4 minutes until fragrant and soft. For oil-free soup, use water or broth instead of oil.
  • Add the ginger, carrot and spices, along with another pinch of salt and pepper, and cook for another minute, stirring constantly. If the pan starts to dry out, you can add a splash of water or broth.
  • Add the coconut milk and vegetable broth and let it simmer lightly, uncovered for about 20 minutes or until the carrots are fork tender and cooked through. Remove the soup from heat.
  • Use an immersion blender in the pot or carefully transfer the soup to a blender and blend until smooth and creamy. Pour it back into the pot.
  • Taste the soup and adjust the seasoning if needed. Serve right away with finely chopped cilantro, a drizzle of coconut milk and a squeeze of fresh lime juice.