Carrot Ginger Soup with Coconut Milk
Ginger and carrot make a delicious flavor combination in this easy soup recipe.
Ingredients
- 2 tablespoons coconut oil
- 2 yellow onions thinly sliced, about 3 cups
- 1 jalapeno de-seeded and finely chopped
- 1 tablespoons fresh ginger peeled and chopped
- 2 garlic cloves minced, about 2 teaspoons
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne optional
- salt
- 2 lbs carrots peeled and cut into 1 inch pieces, about 2 1/2 cups
- 4 cups good quality chicken or vegetable stock
- freshly ground pepper
- cilantro leaves for garnish
- lime wedges for serving
- 1 bunch radish thinly sliced for optional garnish
- sour cream optional garnish
Instructions
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In dutch oven or heavy-bottomed pan heat 2 tablespoons coconut oil over medium heat. Add onion and pinch of salt. Cook, stirring, for about 5 minutes, or until the onion is lightly browned.
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Add jalapeno, ginger, garlic, cumin, turmeric, coriander, and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
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Add carrots, stock, water, and a pinch of salt. Bring mixture to boil. Then turn down the heat and simmer for 20 minutes, or until carrots are tender.
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Take pot off the stove and blend soup either in a blender or with an immersion blender. Place pot back on stove and stir 1 can coconut milk and heat soup to desired temperature.
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Divide between bowls and season with salt, and freshly ground pepper. Serve with lime wedges, fresh cilantro, and other optional toppings if desired.