Silky Carrot Soup

$- 1 pound fresh carrots, peeled and cut into bite-sized pieces - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1-inch piece of fresh ginger, grated - 4 cups low-sodium vegetable broth - 1 can (13.5 oz) creamy coconut milk To make this soup, start with fresh carrots. They add sweetness and color. Next, use a medium onion, which gives a nice base flavor. Garlic and ginger bring warmth and depth. Vegetable broth adds richness, while coconut milk gives that creamy texture. - 1 teaspoon ground cumin - ½ teaspoon ground coriander - Salt - Black pepper Spices bring the soup to life. Ground cumin adds an earthy note. Ground coriander gives it a bright flavor. Don’t forget salt and black pepper to balance all the tastes. - Fresh cilantro leaves - 1 tablespoon extra-virgin olive oil For garnish, fresh cilantro leaves add a pop of green. A drizzle of olive oil enhances the soup’s richness. Both make the soup look and taste better. {{ingredient_image_2}} First, heat a large pot over medium heat. Pour in the olive oil. Add the finely chopped onion. Cook the onion for about 5 minutes. It should turn soft and translucent. Next, stir in the minced garlic and grated ginger. Cook for one more minute. This step fills your kitchen with a lovely aroma. Now, add the chopped carrots to the pot. Sprinkle in the ground cumin and coriander. Stir well to coat the carrots with the spices. Cook for 3 to 4 minutes. This helps the flavors blend. Then, pour in the vegetable broth. Bring the mixture to a boil. Once boiling, lower the heat, cover, and let it simmer for 20 to 25 minutes. This softens the carrots for blending. After simmering, take the pot off the heat. If you have an immersion blender, use it now. Blend the soup until smooth right in the pot. If you use a regular blender, pour the soup in batches. Leave the lid slightly open to let steam escape. Once blended, return the soup to the pot. Stir in the creamy coconut milk. Heat gently but do not boil. Taste the soup and add salt and black pepper as needed. Enjoy the silky smoothness! To make your soup super creamy, blend it well. I recommend using an immersion blender. It’s easy and keeps the soup warm. If you use a regular blender, be careful. Blend in small batches and leave the lid slightly open. This lets steam escape. Cook the carrots until they are very soft. Simmer them for 20 to 25 minutes. This will help them break down easily. Add herbs and spices to boost flavor. I suggest fresh herbs like cilantro or parsley. Ground cumin and coriander are great for warmth. If your soup tastes too sweet, try adding a squeeze of lemon. This balances the flavor. You can also add a pinch of salt to tone it down. Serve your Silky Carrot Soup with warm bread or a fresh salad. These sides make the meal more filling. The soup is best served hot, around 160°F. You can also chill it for a refreshing summer dish. Pro Tips Use Fresh Ingredients: Fresh carrots and herbs will enhance the flavor of your soup significantly. Look for bright orange carrots that are firm and crisp. Adjust the Consistency: If you prefer a thicker soup, reduce the amount of vegetable broth. For a thinner consistency, add more broth or water until desired. Flavor Boost: For a deeper flavor, consider roasting the carrots before adding them to the soup. This brings out their natural sweetness and adds complexity. Spice it Up: Feel free to adjust the spices according to your taste. A pinch of cayenne pepper or a dash of hot sauce can add a nice kick to the soup. {{image_4}} You can switch up the vegetables in this soup. Try using sweet potatoes or butternut squash. These will give a nice twist to the flavor. You can also mix in some peas for sweetness. If you want a dairy-free option, use almond milk instead of coconut milk. This keeps it creamy while being lighter. Using herbs based on the season can elevate your soup. In spring, fresh dill or parsley adds a bright taste. In fall, try rosemary or thyme for a cozy flavor. Adjusting spices can also make a big difference. In winter, warming spices like nutmeg or cinnamon can enhance the soup's comfort. Some people enjoy a chunky soup. To make it chunkier, leave some carrots unblended. This adds a nice bite to the soup. You can also add toppings for crunch. Try toasted pumpkin seeds or croutons on top. These give a fun texture and add extra flavor to every spoonful. To keep your Silky Carrot Soup fresh, use airtight containers. Glass or plastic containers work well. Make sure to cool the soup before sealing it. When freezing, use freezer-safe bags or containers. Leave some space for expansion as the soup freezes. The best way to reheat the soup is on the stove. Pour it into a pot and warm it over low heat. Stir often to keep it from sticking. If using a microwave, heat in short intervals. Check every minute for even warming. Aim for about 5-10 minutes on the stove and 3-5 minutes in the microwave. In the fridge, your soup lasts about 3-5 days. For the best taste, eat it sooner rather than later. In the freezer, it stays good for about 3 months. Just remember to label your containers with the date. Yes, you can use frozen carrots. They are convenient and save time. Just add them directly to the pot. No need to thaw. The soup will blend well, and the taste stays great. Many spices work well with carrot soup. Here are a few ideas: - Ginger adds warmth. - Nutmeg brings a sweet touch. - Cinnamon adds depth. - Turmeric gives a nice color and health boost. - A pinch of red pepper flakes can add heat. Feel free to mix and match to find your favorite flavor. Absolutely! Silky Carrot Soup is perfect for meal prep. It stores well in the fridge for up to five days. You can freeze it too. It lasts about three months in the freezer. When you freeze it, the soup may change texture slightly. However, it will still taste great. Just reheat it slowly on low heat when ready to eat. You now know how to make a delicious carrot soup. We covered the main ingredients, techniques for cooking, and tips for flavor. Keep your soup creamy by blending well and choosing fresh herbs. Feel free to try variations with different vegetables or spices. Remember how to store and reheat leftovers for future meals. With these easy steps, you can enjoy great soup anytime. I hope you feel confident to try this recipe at home!$

A creamy and smooth carrot soup infused with ginger and coconut milk.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine Vegetarian

Servings 4

Calories 200 kcal

Ingredients

1 pound fresh carrots, peeled and cut into bite-sized pieces
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch piece of fresh ginger, grated
4 cups low-sodium vegetable broth
1 can creamy coconut milk (13.5 oz)
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
0.5 teaspoon ground coriander
to taste Salt and freshly ground black pepper
for garnish Fresh cilantro leaves

Instructions

In a large pot, pour in the olive oil and place it over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes translucent and softens.
Next, stir in the minced garlic and grated ginger. Sauté for another minute, allowing the delightful aromas to develop.
Incorporate the chopped carrots into the pot along with the ground cumin and coriander. Stir everything together so that the carrots are well-coated with the spices. Cook for an additional 3-4 minutes, letting the flavors meld.
Carefully pour in the vegetable broth and bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for 20-25 minutes. This will soften the carrots, making them tender enough to blend smoothly.
After simmering, remove the pot from the heat. If you have an immersion blender, use it to puree the soup directly in the pot until it reaches a velvety, smooth consistency. If using a traditional blender, transfer the soup in batches, ensuring to vent the lid slightly to prevent steam buildup.
After blending, return the velvety soup to the pot. Gently stir in the creamy coconut milk, warming the soup through without allowing it to boil. Taste and season with salt and freshly ground black pepper to your preference.
Serve the Silky Carrot Soup hot in bowls, garnished with fresh cilantro leaves sprinkled on top for a vibrant color contrast and an added burst of freshness.

Notes

Use fresh ingredients for the best flavor.

Keyword carrot, coconut milk, soup, vegan