Description
This Curried Carrot Ginger Soup is smooth, comforting, and full of warm spices. Made with fresh carrots, ginger, and a touch of curry powder, it’s a healthy and flavorful soup that’s perfect for a light lunch or cozy dinner. Naturally dairy-free and vegan!
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, chopped
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2 garlic cloves, minced
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1 tablespoon fresh ginger, grated
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1 tablespoon curry powder
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1/2 teaspoon ground cumin
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1/4 teaspoon cayenne pepper (optional, for heat)
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1.5 lbs carrots, peeled and chopped (about 6-7 medium carrots)
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4 cups vegetable broth
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1 cup canned coconut milk (full fat or light)
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Salt and pepper, to taste
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Fresh cilantro, for garnish (optional)
Instructions
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Heat olive oil in a large pot over medium heat.
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Add the onion and cook until soft, about 5 minutes.
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Stir in the garlic, ginger, curry powder, cumin, and cayenne (if using). Cook for 1–2 minutes until fragrant.
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Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until carrots are very tender.
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Remove from heat. Use an immersion blender to blend the soup until smooth. (Or transfer to a blender in batches and return to the pot.)
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Stir in the coconut milk and reheat gently if needed.
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Season with salt and pepper to taste.
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Serve warm, garnished with fresh cilantro if desired.
Notes
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For a thinner soup, add more broth or water.
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This soup freezes well for up to 3 months.
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Swap coconut milk with cashew cream or oat milk for different flavors.