Carrot Ginger Soup with Coconut Milk - Vegan
The Carrot Ginger Soup with Coconut Milk is a delightful blend of creamy and spicy that is perfect for cooler days. The velvety texture of pureed carrots mingled with the warmth of fresh ginger and the richness of coconut milk creates a bowl of comfort that is not only nourishing but also gentle on the palate.
Ingrédients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound carrots, peeled and sliced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- Salt and and pepper to taste
- Juice of of 1 lime
- Fresh cilantro, cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
- Add the carrots and cook for an additional 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 20 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk, cumin, coriander, cinnamon, salt, and pepper. Simmer for another 5 minutes.
- Add the lime juice, adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 15g | Protéines: 3g | Fat: 13g | Sucre: 8g
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