Carrot Ginger Soup
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
59
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Olive Oil1 medium
Onion (diced about 1 cup)1 tsp
Cumin1
Salt2 cloves
Garlic (minced)4 cups
Vegetable Stock1 cup
Coconut MilkDirections:
1
Heat the oil in a medium pot over medium-high heat
2
Add the onions, ginger, cumin and salt and pepper to taste
3
Cook until the onions have softened slightly, about 2 minutes
4
Add the garlic and cook an additional 1 minute
5
Add the carrots, vegetable stock and 1 cup water
6
Cover, bring to a boil and reduce to a simmer
7
Cook until the carrots are tender, about 30 minutes
8
Add the coconut milk
9
Blend in batches until smooth, or use an immersion blender
10
Garnish with a dollop of yogurt and chopped parsley if desired