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Ginger Carrot and Coconut Milk Soup
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large pot
  • Immersion blender
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 pound carrots, peeled and sliced
  • 4 cups vegetable broth
  • 1 can (14 ounces) coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 to 4 minutes until the onion softens.
  • Add the sliced carrots and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes until the carrots are tender.
  • Remove the pot from the heat and blend the soup until smooth using an immersion blender or by transferring it in batches to a countertop blender.
  • Return the soup to low heat. Stir in the coconut milk, salt, and black pepper. Heat for another 3 to 5 minutes until warmed through.
  • Ladle into bowls and top with fresh cilantro before serving.

Notes

Cool the soup fully before freezing so it stores evenly in containers. When reheating, add a little extra broth if it thickens after thawing. Start with less ginger and taste as you go if you want a milder version.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Immersion blender, Cutting board, Knife