Curried Carrot Ginger Soup
A silky, warming soup of roasted carrots blended with fresh ginger, warming curry spices, and light coconut milk. Low in sodium and naturally sweet from the carrots, it is both comforting and nourishing.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, roughly chopped
- 1.5 lbs carrots, roughly chopped
- 3 garlic cloves, minced
- 2 tsp fresh ginger, peeled, grated
- 2 tsp curry powder
- 1/2 tsp ground cumin
- 3 cups low-sodium vegetable broth
- 1 can light coconut milk (13.5 oz)
- 2 tbsp fresh lime juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large roughly chopped yellow onion and cook, stirring occasionally, for 5 minutes until softened.
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2
Add 3 minced garlic cloves, 2 tsp peeled, grated fresh ginger, 2 tsp curry powder, and 1/2 tsp ground cumin. Cook for 1 minute, stirring constantly, until fragrant.
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3
Add 1.5 lbs roughly chopped carrots and 3 cups low-sodium vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the carrots are completely tender.
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4
Remove from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer in batches to a countertop blender, venting the lid carefully.
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5
Stir in 1 can light coconut milk (13.5 oz) and 2 tbsp fresh lime juice. Return to low heat and warm through for 2 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Serve hot.