Hello, fellow soup enthusiasts!
As we approach the final days of Soupy September, get ready to tantalize your taste buds with a bowl of pure warmth and vibrancy. Today, we’re bringing you a delightful fusion of flavours in our Carrot, Coconut, Ginger, (and Turmeric) Soup. This creation is a testament to the magic that happens when humble carrots meet the exotic allure of coconut, the zesty kick of ginger, and the golden touch of turmeric.
Carrot, Coconut, Ginger, and Turmeric Soup Recipe:
Ingredients:
- 6 large carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped, for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic, ginger, and ground turmeric to the pot. Sauté for another minute until fragrant.
- Add chopped carrots to the pot and season with salt and pepper. Sauté for a few minutes to enhance the flavors.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the carrots are tender.
- Remove the pot from heat and let the soup cool slightly.
- Use an immersion blender or transfer the soup to a regular blender to puree until smooth and creamy.
- Return the pureed soup to the pot and stir in the can of coconut milk. Warm the soup over low heat, making sure not to bring it to a boil.
- Taste and adjust the seasonings if needed.
- Ladle the soup into bowls and garnish with chopped cilantro or parsley.
- Serve the Carrot, Coconut, Ginger, and Turmeric Soup with your favorite crusty bread or a side salad for a complete and satisfying meal.
Crockpot Instructions:
- In a skillet, sauté onion, garlic, ginger, and turmeric until fragrant.
- Transfer sautéed mixture to a slow cooker along with carrots, vegetable broth, and a pinch of salt and pepper.
- Cook on low for 6-8 hours or until the carrots are tender.
- Proceed with blending, adding coconut milk, and warming the soup as described above.
Instant Pot Instructions:
- Use the sauté function to cook onion, garlic, ginger, and turmeric until fragrant.
- Add carrots, vegetable broth, and a pinch of salt and pepper. Cancel sauté mode.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for about 8 minutes, then perform a quick release.
- Proceed with blending, adding coconut milk, and warming the soup as described above.
Grab your bowls and prepare to indulge in a soup that’s as nourishing as it is invigorating.
