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Creamy Carrot Soup with Ginger
This velvety carrot soup with the warming kick of ginger and the creamy note of coconut milk is the perfect soul warmer for cold days. The natural sweetness of the carrots harmonizes wonderfully with the exotic spices.
When I cooked this soup for the first time, I was surprised how the coconut milk perfectly enhances the natural sweetness of the carrots.
Essential Ingredients and Their Selection
- Carrots: Fresh and sweet for best flavor
- Ginger: Young and juicy for mild taste
- Coconut milk: Full-fat for creamy consistency
- Spices: Freshly ground for intense flavor (e.g., curry, turmeric, cumin)
Detailed Step-by-Step Preparation
- Preparing vegetables
- Cut carrots evenly (slices or sticks)
- Finely chop or grate ginger
- Sauté onions (if used) until translucent
- Creating the base
- Gently sauté vegetables (carrots, onions) in oil or butter
- Briefly roast spices until fragrant
- Caramelize some sugar (optional)
- Deglaze with broth or water
- Simmer until carrots are tender
- Add coconut milk and warm briefly (don't boil!)
- Puree soup until smooth
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The Perfect Consistency
- Cook vegetables until tender but still firm to retain nutrients.
- Blend the soup in multiple batches for an especially fine texture.
- Stir in coconut milk slowly and while stirring to avoid lumps.
Creative Variations
- Mixed with pumpkin or sweet potatoes for an even creamier consistency and different flavor nuances.
- With red lentils for more protein and a thicker texture.
- With Thai curry paste for an exotic note.
- With roasted nuts or seeds (e.g., pumpkin seeds, almonds) as topping for additional crunch.
- Garnish with fresh herbs (e.g., cilantro, parsley) for a fresh note.
Serving Suggestions
- With roasted pumpkin seeds
- With fresh cilantro
- With a dollop of coconut milk or yogurt
- With a piece of bread or naan bread
This soup is the perfect proof to me that healthy food can also taste really good. The combination of sweet carrots and spicy ginger makes it something special.
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Storage
- In the refrigerator for up to 3 days
- Frozen for up to 3 months
- When reheating, add some broth or water to achieve the desired consistency.
A dish that brings warmth and well-being to the bowl!
Frequently Asked Questions
- → Can I use frozen carrots?
- Fresh carrots give the best flavor, but frozen carrots work too. The cooking time may be slightly shorter.
- → Is the sugar necessary?
- It enhances the natural carrot flavor through caramelization. But it can be omitted if preferred.
- → What kind of coconut milk works best?
- Canned coconut milk with high fat content is best for a creamy consistency.
- → Can I prepare the soup in advance?
- Yes, it tastes even better when reheated and freezes well.
- → Which spices work best?
- Curry and cumin work very well. But the soup also tastes good with just salt and pepper.