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–+ servings

Creamy Carrot Ginger Soup

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, peeled and grated
  • 1 1/2 pounds carrots, peeled and sliced
  • 4 cups vegetable broth
  • 1 (14-ounce) can full-fat coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, for garnish

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it softens.
  • Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  • Add the sliced carrots and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the carrots are tender.
  • Pour in the coconut milk, salt, and black pepper. Stir to combine and let it heat through for 2 minutes.
  • Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender.
  • Taste and adjust seasoning if needed. Ladle into bowls and top with fresh cilantro before serving.

merknader

For a thicker texture, simmer the soup a few minutes longer after adding the coconut milk. If you prefer less ginger heat, start with one tablespoon and add more after blending. Leftovers store well in the fridge for up to four days and reheat gently on the stove with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender