Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 4 large carrots sliced
- 1 can full-fat coconut milk
Spices
- 1 tbsp fresh ginger grated
- ½ tsp turmeric
- a pinch of cayenne pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5–6 minutes, stirring occasionally, until softened and translucent.
- Add the grated ginger and garlic to the pot. Cook for 1–2 minutes, stirring frequently, until fragrant. If you're adding any optional spices like turmeric, cumin, or coriander, stir them in now and toast for 30 seconds.
- Add the sliced carrots and pour in enough water or vegetable broth to just cover the vegetables. Increase the heat and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for about 20 minutes or until the carrots are very tender and easily pierced with a fork.
- Remove from heat and use an immersion blender to blend the soup until smooth and creamy. Stir in the coconut milk, season with salt and pepper to taste, and blend again briefly if needed. Adjust the thickness with a splash of broth or water if desired. Serve warm.
Notes
For an extra boost of flavor, you can sauté the carrots for a few minutes before adding the liquid. This soup pairs well with a slice of sourdough or a dollop of plain yogurt.