Curried Carrot Soup with Coconut Milk and Ginger

Curried Carrot Soup with Coconut Milk and Ginger
Curried Carrot Soup with Coconut Milk and Ginger

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons curry powder
  • 4 cups sliced carrots
  • 4 cups vegetable broth
  • 1 can coconut milk
  • Salt and pepper to taste

Instructions:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté for 5 minutes, or until softened.
  3. Add the minced garlic, grated ginger, and curry powder to the pot and sauté for 1-2 minutes, or until fragrant.
  4. Add the sliced carrots and vegetable broth to the pot and bring to a boil.
  5. Reduce the heat to low and simmer the soup for 20-25 minutes, or until the carrots are tender.
  6. Puree the soup using an immersion blender or transfer it to a blender and blend until smooth.
  7. Stir in the can of coconut milk and season the soup with salt and pepper to taste.
  8. Serve the curried carrot soup hot, garnished with chopped fresh cilantro or sliced green onions, if desired.