Creamy Coconut Ginger-Carrot Soup Recipe

Yes, another soup!

I have been very particular with my eating habits as of late, but I absolutely refuse to give up the yummy soups I’ve been obsessed with lately, which is why I had to make this creamy carrot soup.

When fall hits, I find myself craving colour on my plate, so I have been going nuts in the produce department, picking up the most colourful foods so that I can create (or help the fiancé) create something that is both delicious and visually appealing. So pickup some delicious carrots and a few extra ingredients, make your carrot soup and then cuddle up on the couch, or in my case, the bed and sip away and just enjoy fall!

Note: I’ve been asked to share photos of the cooking process itself, but to be honest, the lighting in my kitchen is absolutely horrendous, so until I move or improve the lighting, I’ll just be sharing the after shots!

Creamy Coconut Ginger-Carrot Soup

Ingredients:

• 1 (13.5-ounce) can coconut milk
• 1 medium yellow onion, chopped
• 3⁄4 teaspoon sea salt
• 2 teaspoons peeled, grated fresh ginger
• 2 teaspoons Thai yellow or red curry paste
• 1 clove garlic, peeled and chopped
• 12 ounces baby carrots, quartered lengthwise
• 2 3⁄4 cups low-sodium vegetable broth, plus more as needed
• 2 tablespoons freshly squeezed lime juice
• 10 large cilantro sprigs plus 5 small cilantro sprigs

Ingredients:

1. Heat 1⁄3 cup of the coconut milk in a large saucepan over medium-high heat. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
2. Add the carrots, 2 3⁄4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes. Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.
3. Transfer the pureed soup to a clean saucepan and place over low heat. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings and then finish off with ground black pepper.

Follow