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Creamy Carrot and Ginger Soup

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A silky soup blending sweet roasted carrots and bright ginger, perfect for a warming bowl in any season.

Ingredients

Scale
  • 1½ lbs (700 g) carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2–3 cloves garlic, smashed
  • 1–2 tbsp fresh ginger, grated (to taste)
  • 2 tbsp olive oil or light oil
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk (or cream)
  • Salt and black pepper to taste
  • Juice of ½ lemon or orange (optional, for brightness)
  • Fresh herbs or toasted seeds to garnish

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
  2. Add garlic and grated ginger. Cook 1 minute until fragrant.
  3. Stir in chopped carrots and coat with the aromatics. Cook 2–3 minutes.
  4. Pour in broth to cover the vegetables. Bring to a simmer and cook until carrots are tender, about 15–20 minutes.
  5. Remove from heat. Blend until smooth using an immersion blender, or transfer in batches to a blender.
  6. Return to low heat. Stir in coconut milk and lemon juice. Warm gently and adjust salt and pepper. Serve with herbs or seeds.

Notes

Use an immersion blender for quick, safe pureeing right in the pot. Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/creamy-carrot-ginger-soup/

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