Creamy Carrot Ginger Soup

As the chill of autumn settles in and winter looms on the horizon, there's nothing quite like a steaming bowl of creamy soup to warm both body and soul. Creamy soups are particularly appealing during colder months, providing not only comfort but a deliciously rich experience that can be both satisfying and nourishing. Among the myriad of soup options, Creamy Carrot Ginger Soup stands out as a vibrant and healthy choice. Bursting with flavor and nutrition, this soup is a delightful way to embrace seasonal produce while indulging in a creamy, satisfying dish.

Warm up this season with a delightful bowl of Creamy Carrot Ginger Soup. Perfect for colder days, this nourishing soup combines the natural sweetness of fresh carrots, the spicy warmth of ginger, and the rich creaminess of coconut milk. Not only is it comforting and satisfying, but it's also packed with vitamins and antioxidants. This versatile dish can be served as a light starter or a hearty main course, making it a fantastic addition to any meal. Enjoy the warmth and health benefits of this exquisite recipe!

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Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1-inch piece of fresh ginger, peeled and grated

1 pound carrots, peeled and chopped

4 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Salt and pepper to taste

1 cup coconut milk (or heavy cream for a richer flavor)

Fresh cilantro leaves for garnish

Optional: A squeeze of lime juice for brightness

Instructions

Sauté Aromatics: in a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Add Carrots and Spices: Add the chopped carrots to the pot, followed by the ground cumin and coriander. Stir well to coat the carrots in the spices, cooking for an additional 2-3 minutes.

Pour in Broth: Add the vegetable broth, ensuring the carrots are fully covered. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the carrots are tender.

Blend the Soup: Once the carrots are soft, remove the pot from heat. Use an immersion blender to purée the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before carefully blending in batches.

Add Creaminess: Return the blended soup to the pot. Stir in the coconut milk (or heavy cream) and mix until fully combined. Heat gently over low heat until warmed through—do not boil.

Season and Serve: Taste and season the soup with salt, pepper, and a squeeze of lime juice if desired. Serve hot, garnished with fresh cilantro leaves.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4