A velvety and flavorful Creamy Carrot Ginger Soup made with fresh carrots, zesty ginger, and rich coconut milk. Perfect for cozy evenings or a light lunch. Dairy-free, gluten-free, and delicious!
In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
Stir in garlic and ginger. Sauté for 1-2 minutes until fragrant.
Add chopped carrots and sauté for another 5 minutes.
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
Stir in coconut milk. Season with salt, pepper, and cumin if using. Heat gently for 5 more minutes. Add a splash of lime juice for brightness, if desired.
Ladle into bowls and garnish with fresh herbs (like cilantro or parsley), pumpkin seeds, or a swirl of coconut cream.
Crusty sourdough bread or garlic toast
Light salad with citrus vinaigrette
A glass of chilled white wine (Sauvignon Blanc or Riesling)
4 servings