Description
A warm and comforting Spiced Coconut Carrot Soup made with creamy coconut milk and aromatic spices, perfect for a healthy and flavorful meal.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili flakes (optional)
- 1 pound (450g) carrots, peeled and chopped
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 5 minutes until translucent.
- Stir in garlic, ginger, cumin, coriander, cinnamon, and chili flakes. Cook for 1-2 minutes until fragrant.
- Add chopped carrots, coconut milk, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes or until carrots are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a blender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a thicker soup, reduce the amount of vegetable broth.
- Add a squeeze of lime juice for a bright, tangy flavor.
- This soup freezes well and can be stored for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg