Description
This comforting soup combines the sweetness of carrots with the zesty kick of ginger and the creamy richness of coconut milk, making it a perfect dish for chilly days or as a light, nutritious meal any time of year.
Ingredients
Scale
- 4 cups chopped carrots
- 1 tablespoon grated ginger
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped carrots and grated ginger to the pot.
- Sauté for about 5 minutes until the carrots start to soften.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 15 minutes until the carrots are tender.
- Add the coconut milk and stir to combine.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro or toasted coconut flakes.
Notes
- Always opt for high-quality coconut milk for a rich flavor.
- Prep Time: 10
- Cook Time: 20
- Category: soups
- Method: soup
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 180
- Sugar: 6
- Sodium: 300
- Fat: 8
- Saturated Fat: 7
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Keywords: soup, carrot, ginger, coconut, healthy