Carrot Ginger Soup

This delicious ginger carrot soup is made with fresh sweet carrots balanced with a kick of ginger and creamy coconut milk. Perfect to be enjoyed in every season.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 35

Servings people

Calories 211kcal

Author Vandana Chauhan

Equipment

1 Large cooking pot
Blender or food processor
1 Spatula
Knife and chopping board

Ingredients

4 cups peeled and roughly chopped carrots
1 onion roughly chopped
2 tablespoons grated ginger
1 teaspoon minced garlic
1 cup coconut milk
1 vegetable bouillon cube
Ground black pepper to taste
¼ teaspoon turmeric powder
Salt to taste
1 tablespoon olive oil
3 cups water adjust to get the desired consistency

Ingredients for garnishing (optional)

Coconut milk
Red pepper flakes
Fresh cilantro

Instructions

Heat oil in a pot and add chopped onion. Cook until it becomes translucent.
Add ginger and garlic. Saute for another few seconds.
Add veg bouillon cube and carrots. Saute for a minute.
Add water, salt, pepper, and turmeric. Mix and cover the pan. Cook for around 25 minutes or until the carrots are cooked well and turn soft.
Blend the soup using a blender or a food processor until smooth and creamy.
Add coconut milk and mix. Cook for another 5 minutes. Check and adjust the seasoning. Turn off the heat.
Serve with a drizzle of coconut milk, red pepper flakes, and chopped cilantro.

Notes

Instead of using bouillon cube and water, you can also use vegetable stock.
If you don't like the taste of coconut milk, you can also use any other plant based milk but in that case reduce the quantity of water . Non-vegan may use cream too.
To fasten the process, cut the carrots into small pieces. They will get cooked faster.

Nutrition