Coconut Milk Five-Spiced Carrot Soup

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Recipe: Coconut Milk Five-Spiced Carrot Soup

This Coconut Milk Five-Spiced Carrot Soup is a delicious and nutritious vegan dish. The combination of coconut milk and five-spices gives this soup a unique flavor that will tantalize your taste buds. It’s easy to make and requires only a few simple ingredients. Enjoy this comforting and healthy soup on a cold winter night.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 (14-ounce) can full-fat coconut milk
  • Salt and pepper, to taste

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the carrots, turmeric, coriander, cumin, cinnamon, cardamom, and cayenne pepper to the pot. Stir to combine and cook for another 2 minutes.
  3. Add the vegetable broth to the pot and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the carrots are tender.
  4. Remove the pot from the heat and use an immersion blender to blend the soup until creamy. Alternatively, you can transfer the soup to a blender and blend until smooth.
  5. Return the soup to the pot and stir in the coconut milk. Simmer for another 5 minutes.
  6. Season the soup with salt and pepper to taste.
  7. Serve hot with a sprinkle of fresh parsley or cilantro.