so good!
Ingredients
1 tbsp olive oil or coconut oil
1 small onion, chopped (or 1 leek)
2–3 cloves garlic, minced
1–2 tbsp fresh ginger, grated
1 tsp fresh turmeric, grated (or ½–1 tsp ground turmeric)
6–7 carrots, peeled + sliced
3 cups vegetable broth or water
1 cup coconut milk (full-fat = creamier, light = lighter)
½–1 tsp salt (to taste)
Black pepper
Optional extras (all amazing with this soup):
½ tsp cumin
½ lemon’s juice for brightness
A pinch of cayenne for heat
Fresh herbs (cilantro or parsley)
A squeeze of lime for serving
Instructions
1. Sauté aromatics
Heat the oil in a pot over medium heat.
Add onion + a pinch of salt. Cook until soft (3–4 minutes).
Add garlic, ginger, and turmeric → cook 1 minute until fragrant.
2. Add carrots and broth
Add sliced carrots and pour in broth.
Bring to a boil, then reduce to simmer for 15–20 minutes, until carrots are very soft.
3. Blend until smooth
Use an immersion blender or transfer to a blender.
Purée until silky and smooth.
4. Add coconut milk
Stir in ½–1 cup coconut milk depending on how creamy you want it.
Season with salt + pepper.
Add optional orange juice or lime for brightness.
5. Serve
Top with:
A swirl of coconut milk
Black pepper
Chili flakes (optional)
Fresh herbs
Toasted seeds (pumpkin or hemp)