Description
Indulge in a bowl of this silky, nutrient-dense creamy carrot soup. By pairing sweet, farm-fresh carrots with aromatic ginger, garlic, and onions, this dish offers a sophisticated flavor profile that is both comforting and vibrant. The secret to its luxury mouthfeel is a thorough blending process, resulting in a velvety texture that shines as an elegant starter or a nourishing light lunch. Perfectly seasoned and naturally dairy-free, this soup brings modern American culinary simplicity right to your home kitchen.
Ingredients
1 lb carrots, peeled and chopped into 1-inch rounds
1 medium yellow onion, diced finely
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1/2 cup full-fat canned coconut milk
2 tbsp extra virgin olive oil
1 tsp fresh ginger, grated
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onion and sauté until translucent.
Stir in the garlic, ginger, and carrots, cooking for five minutes until edges soften.
Pour in the vegetable broth until ingredients are covered.
Simmer for twenty minutes or until carrots are fork-tender.
Transfer soup to a high-speed blender in batches.
Pulse until completely smooth and velvety.
Return to the pot and stir in the coconut milk.
Notes
For a deeper flavor profile, roast your carrots in the oven before simmering. This caramelizes the natural sugars, adding a lovely complexity. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Boiling and Blending
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 145
- Sugar: 7g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg