Velvety carrot soup with coconut milk, ginger, and warming spices. Vegan, gluten-free comfort in 45 minutes.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 5 medium carrots, peeled and sliced
05 - 1 small potato, peeled and diced
→ Liquids
06 - 3 cups vegetable broth
07 - 1 can (13.5 ounces) full-fat coconut milk
→ Spices & Seasoning
08 - 1 teaspoon ground ginger
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Fresh cilantro or parsley, chopped
14 - Toasted coconut flakes
15 - Lime juice
# Step-by-Step Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
02 - Add minced garlic and ginger; cook for 1 minute until fragrant. Stir in carrots and potato, cooking for another 2-3 minutes.
03 - Add ground coriander, cumin, and chili flakes. Stir thoroughly to coat vegetables with spices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until carrots and potato are very tender.
05 - Stir in coconut milk and heat through for 2-3 minutes without boiling.
06 - Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully blend in batches using a countertop blender.
07 - Season with salt, pepper, and a squeeze of lime juice. Adjust seasonings as needed.
08 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or additional chili flakes as desired.
