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Creamy Carrot Soup
Velvety Cream of Carrot Soup with a Hint of Ginger
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
6 large carrots, peeled and chopped
4 cups vegetable broth
1 cup coconut milk (or heavy cream)
1/2 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon lemon juice (optional)
Fresh parsley or cilantro, chopped (for garnish)
Directions:
Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until translucent.
Stir in garlic and ginger, cooking for another 1–2 minutes.
Add chopped carrots and cumin, stirring to coat the carrots evenly.
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until carrots are tender.
Remove from heat. Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender).
Stir in coconut milk and lemon juice, if using. Simmer for 5 more minutes to warm through.
Season with salt and pepper to taste. Serve hot, garnished with fresh herbs.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 190 kcal | Servings: 4 servings
#carrotsoup #creamsoup #vegetarianrecipes #vegansoup #healthysoups #comfortfood #carrotrecipes #easymeals #souprecipe #cozydinners #homemadefood #coconutsoup #dairyfreeoptions #plantbasedmeals #healingfoods #winterwarmers #detoxrecipes #simpleingredients #immuneboosting #glutenfree
Dive into a bowl of this creamy, dreamy Carrot Soup! With a touch of ginger and coconut milk, it's the perfect blend of comfort and flavor.Creamy Carrot Soup Velvety Cream of Carrot Soup with a Hint of Ginger Ingredients: 1 tablespoon olive oil 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 6 large carrots, peeled and chopped 4 cups vegetable broth 1 cup coconut milk (or heavy cream) 1/2 teaspoon ground cumin Salt and pepper to taste 1 tablespoon lemon juice (optional) Fresh parsley or cilantro, chopped (for garnish) Directions: Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and ginger, cooking for another 1–2 minutes. Add chopped carrots and cumin, stirring to coat the carrots evenly. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until carrots are tender. Remove from heat. Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender). Stir in coconut milk and lemon juice, if using. Simmer for 5 more minutes to warm through. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 190 kcal | Servings: 4 servings #carrotsoup #creamsoup #vegetarianrecipes #vegansoup #healthysoups #comfortfood #carrotrecipes #easymeals #souprecipe #cozydinners #homemadefood #coconutsoup #dairyfreeoptions #plantbasedmeals #healingfoods #winterwarmers #detoxrecipes #simpleingredients #immuneboosting #glutenfree 🥕 Dive into a bowl of this creamy, dreamy Carrot Soup! With a touch of ginger and coconut milk, it's the perfect blend of comfort and flavor. 🧡✨
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