Print

Carrot Soup with Coconut Milk

White bowl of orange soup with green garnish with blue napkin and silverware on the side. Top View
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

This creamy carrot soup recipe is cooked with toasted sesame oil, ginger, cinnamon, and coconut milk.

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 cups onions,  diced
  • 1 Tbsp garlic, minced
  • 2 Tbsp ginger, minced
  • 2lb carrots, peeled & chunked (this is ~ 2 ½-3 lb carrots before peeling)
  • 3 cups (give or take) vegetable broth or water
  • 1 can (~13.5 oz) coconut milk
  • 1 tsp salt
  • pinch black pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • 1 Tbsp toasted sesame oil
  • 1/4 cup cilantro, chopped as a garnish (optional)

Instructions

  • Bring a pot to medium high heat and add sesame oil.
  • Add onions.  Cook (stirring occasionally) uncovered ~ 5-6 minutes or until translucent.  
  • Add garlic and cook 1-2 minutes or until fragrant.  
  • Add ginger and cook ~ 1 minutes or until fragrant.  
  • Add salt, pepper, cinnamon, cardamom and stir
  • Add carrots and coconut milk and enough broth or water to cover the carrots by ¼ inch. *See notes below on how much broth.
  • Bring to a boil, reduce heat and simmer covered for ~ 25-30 minutes or until carrots are tender.  
  • Immersion blend (or use a blender / vitamix) until smooth.  Add more broth, water, or coconut milk if you want a thinner consistency.
  • Stir in toasted sesame oil.  Careful sesame oil is strong, err on the side of less and add to taste.
  • Add salt to taste and top with chopped cilantro. Happy Eating!

Notes

  • Carrot soup can always be made thinner by adding more broth or water.  Start with enough broth to cover the carrots by ¼ inch.  Mix in broth as necessary after blending.
  • If using water instead of broth, please add more salt to taste.

Find it online: https://eatsimplefood.com/creamy-coconut-carrot-ginger-soup/