Carrot Ginger Soup

25 mins
Serves 2
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Directions

  1. 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.
  2. 2Heat 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.
  3. 3Heat 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.
  4. 4Sprinkle coconut sugar over the vegetables. Cook for 2-3 minutes more, stirring often, to caramelize.
  5. 5Sprinkle coconut sugar over the vegetables. Cook for 2-3 minutes more, stirring often, to caramelize.
  6. 6Sprinkle coconut sugar over the vegetables. Cook for 2-3 minutes more, stirring often, to caramelize.
  7. 7Add minced garlic, ginger, and spices to the pot. Cook for 1 minute until fragrant, stirring to prevent burning.
  8. 8Add minced garlic, ginger, and spices to the pot. Cook for 1 minute until fragrant, stirring to prevent burning.
  9. 9Add minced garlic, ginger, and spices to the pot. Cook for 1 minute until fragrant, stirring to prevent burning.
  10. 10Pour in vegetable broth and coconut milk, scraping up any caramelized bits. Add bay leaf and bring to a boil.
  11. 11Pour in vegetable broth and coconut milk, scraping up any caramelized bits. Add bay leaf and bring to a boil.
  12. 12Pour in vegetable broth and coconut milk, scraping up any caramelized bits. Add bay leaf and bring to a boil.
  13. 13Once boiling, cover, reduce heat to low, and simmer for 20 minutes, or until carrots are tender.
  14. 14Once boiling, cover, reduce heat to low, and simmer for 20 minutes, or until carrots are tender.
  15. 15Once boiling, cover, reduce heat to low, and simmer for 20 minutes, or until carrots are tender.
  16. 16Remove 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.
  17. 17Remove 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.
  18. 18Remove 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.
  19. 19Ladle soup into bowls, garnish with cilantro and a drizzle of olive oil, and serve.
  20. 20Ladle soup into bowls, garnish with cilantro and a drizzle of olive oil, and serve.
  21. 21Ladle soup into bowls, garnish with cilantro and a drizzle of olive oil, and serve.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1.5 pound carrots
  • 1.5 pound carrots
  • 1.5 pound carrots
  • 2 large shallots
  • 2 large shallots
  • 2 large shallots
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 2 heaping tbsp fresh ginger
  • 2 heaping tbsp fresh ginger
  • 2 heaping tbsp fresh ginger
  • 1.5 tsp coconut sugar
  • 1.5 tsp coconut sugar
  • 1.5 tsp coconut sugar
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 1 unit bay leaf
  • 1 unit bay leaf
  • 1 unit bay leaf
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 1 can full-fat coconut milk
  • 1 can full-fat coconut milk
  • 1 can full-fat coconut milk
  • 1 handful chopped fresh cilantro
  • 1 handful chopped fresh cilantro
  • 1 handful chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil

Equipment

large stockpotimmersion blender or high-powered blenderspoonknife