Creamy Carrot Soup with Ginger (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 pound (500g) carrots
02 -
1 medium onion
03 -
1 garlic clove
04 -
1 thumb-sized piece of fresh ginger
05 -
2 tablespoons olive oil
06 -
1 tablespoon sugar
→ Liquids and seasonings
07 -
2 cups (500ml) vegetable broth
08 -
2/3 cup (150ml) coconut milk
09 -
2 teaspoons spices (curry powder, ground cumin, or ras el hanout)
10 -
Salt and freshly ground pepper, to taste
# Instructions:
01 -
Peel and finely chop the onion, garlic, and ginger. Peel the carrots and slice them into rounds about 1/4 inch thick (they'll cook faster this way).
02 -
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and the onion becomes translucent, about 2-3 minutes. Add the carrot slices and sugar, then cook for another 5 minutes, stirring occasionally, until the carrots begin to caramelize slightly.
03 -
Pour in the vegetable broth, stir well, and bring to a gentle boil. Reduce heat, cover, and simmer for about 15 minutes, or until the carrots are completely tender when pierced with a fork.
04 -
Add the coconut milk and your choice of spices. Using an immersion blender, purée the soup directly in the pot until smooth and velvety. If you don't have an immersion blender, carefully transfer batches to a regular blender. Season with salt and pepper to taste, adjusting the spices if needed.
# Notes:
01 -
This soup keeps well in the refrigerator for several days, and the flavors often improve overnight.
02 -
It freezes beautifully in individual portions for quick meals later on.