Creamy Carrot and Coconut Soup with Ginger - Vegan
The Creamy Carrot and Coconut Soup with Ginger brings together a perfect harmony of flavors that is both comforting and invigorating. Each spoonful bursts with the natural sweetness of carrots, the creamy richness of coconut milk, and the warm, spicy notes of fresh ginger, making it an ideal dish for chilly days.
Ingrédients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 large carrots, peeled and sliced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- Salt to to taste
- Black pepper pepper to taste
- Fresh cilantro, cilantro, chopped (for garnish)
- Lime wedges wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and saute until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
- Add the sliced carrots and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until carrots are tender, about 20 minutes.
- Stir in the coconut milk, cumin, turmeric, and cayenne pepper. Season with salt and black pepper to taste.
- Simmer for an additional 5 minutes to meld flavors together.
- Serve hot, garnished with fresh cilantro and squeeze of lime juice.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 20g | Protéines: 3g | Fat: 15g | Sucre: 9g
Tried this recipe?Let us know how it was!