Carrot Soup with …Carrot Soup with Coconut MilkCarrot Soup with Coconut Milk
Ingredients
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and diced
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
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Steps
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the carrots and spices and cook for another 3 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20 minutes or until carrots are tender.
- Puree the soup using an immersion blender or in batches in a blender or food processor.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve hot with desired toppings.
Tags
soup
carrot
coconut milk
vegetarian
Copyright 2023 Ben Bergstein