📝 About This Recipe
This vibrant soup is a masterclass in balancing the natural sweetness of garden-fresh carrots with the sharp, warming zing of fresh ginger root. Infused with aromatic turmeric and finished with a touch of creamy coconut milk, it offers a silky texture that provides comfort in every spoonful. It is a nutrient-dense powerhouse that works equally well as an elegant dinner party starter or a cozy, soul-warming weeknight meal.
🥗 Ingredients
The Aromatics
- 1 large Yellow Onion (diced)
- 2 tablespoons Fresh Ginger (peeled and finely grated)
- 3 cloves Garlic (minced)
- 2 tablespoons Extra Virgin Olive Oil
The Core
- 2 pounds Carrots (peeled and sliced into 1/2 inch rounds)
- 5 cups Vegetable Broth (low sodium preferred)
- 1 teaspoon Ground Turmeric
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/2 cup Full-Fat Coconut Milk (canned, plus extra for drizzling)
- 1 tablespoon Fresh Lemon Juice (from about half a lemon)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 2 tablespoons Toasted Pumpkin Seeds (for crunch)
👨🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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2
Add the diced onion to the pot and sauté for 5-7 minutes, stirring occasionally, until they become soft and translucent.
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3
Stir in the grated ginger and minced garlic. Cook for about 1-2 minutes until fragrant, being careful not to let the garlic brown.
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4
Add the sliced carrots, ground turmeric, and ground cumin. Stir well to coat the carrots in the aromatic oil and spices, cooking for 2 minutes to 'bloom' the flavors.
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5
Pour in the vegetable broth, making sure to scrape the bottom of the pot to release any flavorful browned bits.
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6
Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a lid.
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7
Simmer for 20-25 minutes, or until the carrots are very tender when pierced with a fork.
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8
Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
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9
If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender. Hold the lid down with a towel and blend on high.
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10
Return the pureed soup to the pot over low heat. Stir in the coconut milk and lemon juice.
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11
Season with sea salt and freshly cracked black pepper. Taste and adjust the seasoning if necessary.
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12
Ladle the hot soup into bowls. Garnish each serving with a swirl of coconut milk, a sprinkle of fresh cilantro, and toasted pumpkin seeds.
💡 Chef's Tips
For a deeper flavor profile, roast the carrots in the oven at 400°F for 20 minutes before adding them to the pot. Always use fresh ginger root rather than dried powder; the 'zing' is essential to the balance of this specific recipe. If the soup is too thick after blending, add an extra 1/2 cup of broth or water until you reach your desired consistency. Use a high-speed blender for the smoothest possible texture, as immersion blenders can sometimes leave small fibers from the ginger. To make it spicier, add a pinch of cayenne pepper or a teaspoon of red curry paste when sautéing the aromatics.
🍽️ Serving Suggestions
Serve alongside a warm, crusty sourdough baguette for dipping. Pair with a crisp apple and walnut salad to contrast the creamy texture of the soup. A chilled glass of dry Riesling or a ginger-infused sparkling water complements the spices beautifully. Add a side of roasted chickpeas for an extra boost of protein and crunch. Drizzle with a little Sriracha or chili oil if you prefer a spicy kick at the table.