Description
A creamy and comforting soup made with vibrant carrots, coconut milk, and aromatic spices, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 5 medium carrots, peeled and sliced
- 1 small potato, peeled and diced
- 3 cups vegetable broth
- 1 can (13.5 ounces) full-fat coconut milk
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped (optional)
- Toasted coconut flakes (optional)
- Lime juice, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion for 3 to 4 minutes until softened and translucent.
- Add the minced garlic and ginger, cooking for just 1 minute.
- Introduce the sliced carrots and diced potato, cooking for another 2 to 3 minutes.
- Sprinkle in the ground coriander, cumin, and chili flakes if using.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes.
- Stir in the coconut milk, heating through for another 2 to 3 minutes.
- Blend the soup until smooth using an immersion blender.
- Season with salt, pepper, and lime juice to taste.
- Garnish with cilantro, toasted coconut flakes, or chili flakes before serving.
Notes
Make a day in advance for deeper flavors. Can be adapted with various vegetables and spices.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg