Ingredients
Scale
- 4 cups chopped carrots (about 1 lb)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp ground cumin
- 1 tsp ground ginger
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until translucent.
- Stir in chopped carrots with a pinch of salt for about 5 minutes until slightly softened.
- Pour in the vegetable broth, covering the carrots completely. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until tender.
- Add coconut milk, cumin, and ginger; simmer for another 5 minutes to meld flavors.
- Blend the soup until smooth using an immersion blender or by transferring it to a stand blender.
- Taste and adjust seasoning with salt or pepper before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg