Carrot Ginger Soup

A warming, plant-forward soup that combines carrots, aromatic spices, ginger, and creamy coconut milk for a rich and comforting dish. Finished with fresh lime juice, cilantro, and pepitas, it offers a balance of earthy sweetness, bright citrus, and subtle heat.

Yield 4 servings

Ingredients

  • 2 tbps oil
  • 1 onion chopped
  • 1 pound carrots peeled and chopped
  • 2 garlic cloves minced
  • 1 inch piece fresh ginger, peeled and minced
  • 1 tsp ground coriander
  • ¾ tsp curry powder
  • 3 cups vegetable stock or water
  • ½ cup light coconut milk
  • Juice of 1 lime
  • 2 tbsps cilantro, chopped (optional)
  • 2 tbsps pepitas, toasted

Heat the oil in a large pot over medium heat. Add the onion, carrots, and sweet potato (if using). Cook for about 5 minutes, until slightly softened.

Add the garlic, ginger, chili, coriander, and curry powder. Cook for 1 minute, stirring frequently until fragrant.

Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the carrots are fork-tender.

Carefully transfer the soup to a blender and puree in batches until completely smooth.

Return the blended soup to the pot and stir in the coconut milk and lime juice.

Warm through over low heat and adjust seasoning if needed.

Serve garnished with fresh cilantro and pepitas.