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Creamy carrot ginger soup is a delightful blend of warmth and nourishment, perfect for any time of year. This comforting dish combines the natural sweetness of carrots with the zesty kick of ginger, resulting in a velvety soup that is both satisfying and healthful. Whether enjoyed as a starter, a light lunch, or a cozy dinner option, this recipe stands out for its vibrant flavors and ease of preparation.

Creamy Carrot Ginger Soup

Indulge in the comforting flavors of creamy carrot ginger soup, a nutritious delight perfect for any season. This easy recipe combines sweet carrots, zesty ginger, and rich coconut milk for a bowl of warmth that can be prepared in under an hour. Enjoy this plant-based dish as a starter, light lunch, or cozy dinner option. Packed with vitamins and health benefits, it’s proof that cooking can be simple and satisfying while nourishing both body and soul.
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Ingredients
  

1 lb (450g) carrots, peeled and chopped into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece fresh ginger, peeled and grated

4 cups vegetable broth (homemade or low-sodium)

1 cup coconut milk (preferably full-fat for extra creaminess)

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper, to taste

Fresh cilantro, chopped for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and softens. Next, add the minced garlic and grated ginger, stirring for another 2 minutes until fragrant.

    Cook the Carrots: Incorporate the chopped carrots into the pot, stirring to combine them with the onion mixture. Continue cooking for about 5 minutes, allowing the carrots to soften slightly but not fully cooked.

      Add Broth and Seasoning: Pour the vegetable broth into the pot and sprinkle in the ground cumin. Increase the heat to bring the mixture to a rolling boil. Once boiling, lower the heat and allow the soup to simmer uncovered for approximately 20 minutes, or until the carrots are fork-tender.

        Blend the Soup: After the carrots have softened, remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth and return it to the pot.

          Incorporate Coconut Milk: Return the blended soup to low heat. Slowly stir in the coconut milk and allow the soup to cook for an additional 5 minutes, just until heated through. Taste the soup and add salt and pepper as needed to enhance the flavor.

            Serve: Carefully ladle the creamy carrot ginger soup into bowls. For an attractive finish, garnish each serving with a sprinkle of chopped fresh cilantro. Serve alongside lime wedges to squeeze over the soup for an extra touch of zest, if desired.

              Prep Time, Total Time, Servings: 10 mins | 35 mins | 4 servings

                - Presentation Tips: For a stunning display, drizzle a little extra coconut milk on top of the soup just before serving and add a few cilantro leaves for a pop of color. Enjoy!