Creamy Carrot and Ginger Soup with Coconut Milk - Vegan
The Creamy Carrot and Ginger Soup with Coconut Milk is an exquisite blend of smooth, vibrant carrots and the warming spice of ginger, all enveloped in the luxurious creaminess of coconut milk. This velouté is not only a treat for the palate but also a visually stunning bowl of golden-orange hues, garnished with fresh cilantro for an extra burst of color and flavor.
Ingrédients
- 6 large carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and grated ginger, and sauté for another 2 minutes.
- Stir in the carrots, cumin, turmeric, salt, and pepper, and cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until carrots are tender, about 20 minutes.
- Remove from heat and let cool slightly. Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and lime juice, then return to heat and cook until warmed through.
- Serve hot, garnished with fresh cilantro.
Nutrition (per 100g)
Serving: 100g | Calories: 200kcal | Carbohydrates: 24g | Protéines: 4g | Fat: 11g | Sucre: 10g
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