This carrot soup is tangy, zesty, refreshing, and bursting with flavor. Ginger, turmeric, lime juice, garlic, chili, and coconut milk make for a most exciting and nourishing bowl of utter deliciousness. Simply the best carrot and ginger soup I have had. So good!
INGREDIENTS/ SERVES 3-4
1 medium onion, finely chopped
3 tablespoons coconut oil
4 garlic cloves, minced
1 thumb ginger (about 40 gr.), grated
pinch of chili flakes
6 carrots (about 600 gr.), peeled and sliced
5 cups vegetable stock, hot, see notes*
1 teaspoon turmeric
1/4 teaspoon cumin
1 bay leaf
1 teaspoon salt
good grinding freshly ground black pepper
coconut milk, for garnish
fresh cilantro/coriander, for garnish
1. Sauté the onion in the coconut oil in a medium pot over medium-high heat for 5-7 minutes or until transparent. Then stir in the garlic, ginger, and chili flakes and cook for another minute or so. Stir in the carrots and cook for an additional 3 minutes.
2. Pour in the hot vegetable stock and stir in the turmeric, cumin, bay leaf, salt and pepper. Bring to a simmer, cover, and bring the heat down to low. Leave to cook for 20-25 minutes or until the carrots have become tender. Remove the bay leaf and blitz the soup using a hand blender or regular blender until smooth. Add additional vegetable stock to thin the soup to your liking. Adjust salt to your taste.
3. Serve, drizzle with coconut milk and garnish with fresh coriander, green onion, and chili flakes.
*Substitute vegetable stock with water if necessary and add an organic vegetable stock cube for flavor.