Print the recipe for Carrot Ginger Soup

Click the button below or select 'File > Print...'

Carrot Ginger Soup

a bowl of carrot ginger soup drizzled with coconut milk and topped with cilantro and macadamia nuts
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, diced
  • 2 garlic cloves, chopped
  • 3 tablespoons chopped fresh ginger
  • 1 ¾ pounds carrots, chopped
  • 4 cups vegetable stock
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • Freshly cracked black pepper, to taste
  • 1 cup full-fat coconut milk, plus more for garnish
  • Cilantro, for garnish (optional)
  • Toasted macadamia nuts, for garnish (optional)

Method

  1. Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.
  2. Add the carrots, stock, cinnamon, nutmeg, and salt. Increase the heat to high and bring to a boil, then reduce the heat to a simmer. Cover and cook until the carrots are tender, about 20 minutes.
  3. Add the coconut milk. Using an immersion blender, blend the soup in the pot until smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.)
  4. Ladle the soup into bowls and season with pepper. Top with a drizzle of coconut milk, cilantro, and macadamia nuts if using.