Carrot and ginger soup Recipe

British · Soup · 40 min total

A velvety, warming soup that balances the natural sweetness of carrots with the zing of fresh ginger. Perfect for a cozy lunch or starter.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 lb (450g) carrots, peeled and sliced
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and ginger; cook for 1 minute until fragrant.
3. Add carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender.
5. Stir in coconut milk if using. Season with salt and pepper. Serve hot.

Tips

• For extra creaminess, add a splash of heavy cream or a dollop of yogurt.
• Garnish with fresh cilantro or a drizzle of ginger oil.
• Store in the refrigerator for up to 5 days or freeze for up to 3 months.

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