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Carrot Coconut Soup

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A smooth and velvety carrot coconut soup with a perfect balance of natural sweetness and creamy richness, ideal for a comforting and nourishing meal.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegan

Ingredients

  • 500g carrots, peeled and sliced
  • 1 can (400ml) coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon fresh ginger, grated
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in garlic and ginger, cooking until fragrant.
  4. Add sliced carrots and cook for a few minutes, stirring occasionally.
  5. Pour in vegetable broth and bring to a boil.
  6. Reduce heat and simmer for about 20 minutes, or until carrots are tender.
  7. Blend the soup until smooth using a blender or immersion blender.
  8. Stir in coconut milk and heat gently without boiling.
  9. Season with salt and pepper to taste.
  10. Serve warm.

Notes

  • Add curry powder or turmeric for extra depth of flavor.
  • Include chili flakes or fresh chili for a spicy kick.
  • A squeeze of lime juice brightens the flavor before serving.
  • Use light coconut milk for a lighter version.
  • Add more broth or water when reheating if the soup thickens.

Nutrition

Find it online: https://juliameals.com/carrot-coconut-soup/