Directions
- 1Heat olive oil in a stockpot over medium heat. Add diced carrots and shallots; season with salt and pepper. Cook for 5 minutes, stirring occasionally, until shallots are translucent and carrots soften.
- 2Sprinkle coconut sugar over the vegetables. Cook for 2-3 minutes more, stirring often, to caramelize.
- 3Add minced garlic, ginger, and spices to the pot. Cook for 1 minute until fragrant, stirring to prevent burning.
- 4Pour in vegetable broth and coconut milk, scraping up any caramelized bits. Add bay leaf and bring to a boil.
- 5Once boiling, cover, reduce heat to low, and simmer for 20 minutes, or until carrots are tender.
- 6Remove bay leaf. Use an immersion blender to blend the soup until smooth and creamy. If using a high-powered blender, carefully transfer the soup in batches and blend for about 2 minutes until silky smooth. Return to pot.
- 7Ladle soup into bowls, garnish with cilantro and a drizzle of olive oil, and serve.
Ingredients
- 1 tablespoon olive oil
- 1.5 pound carrots
- 2 large shallots
- 3 cloves garlic
- 2 heaping tbsp fresh ginger
- 1.5 tsp coconut sugar
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 0.5 tsp ground cumin
- 1 unit bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups vegetable broth
- 1 can full-fat coconut milk
- 1 handful chopped fresh cilantro
- 1 tablespoon olive oil
Equipment
large stockpotimmersion blender or high-powered blenderspoonknife
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