Dive into a bowl of warmth and flavor with our Carrot Coconut Ginger Soup, a delightful Southeast Asian-inspired dish that will awaken your taste buds! This creamy, vibrant soup combines the natural sweetness of carrots with the rich, tropical notes of coconut milk and the zesty kick of ginger. Perfect for a cozy dinner or a light lunch, this recipe is not only quick to prepare but also packed with nutrients. Get ready to impress your family and friends with a dish that’s as beautiful as it is delicious—your culinary adventure starts here!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Southeast Asian
Serves: 4 servings
Ingredients
- 4 large carrots, chopped
- 1 can coconut milk
- 1 inch ginger, grated
- 1 onion, chopped
- 2 cups vegetable broth
- Salt to taste
- Fresh cilantro for garnish
- Chili flakes for sambal
Instructions
- Begin by preparing all your ingredients. Chop the 4 large carrots and onion, and grate the 1 inch piece of ginger. Set them aside.
- In a large pot, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Add the grated ginger to the pot and continue to sauté for an additional 2 minutes, allowing the ginger to release its aroma.
- Next, add the chopped carrots to the pot. Stir well to combine the carrots with the onion and ginger mixture. Cook for about 5 minutes, stirring occasionally.
- Pour in the 2 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the carrots are tender.
- After the carrots are cooked, remove the pot from heat. Using an immersion blender, blend the soup until it reaches a smooth consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
- Once blended, return the soup to the pot (if using a regular blender) and stir in the can of coconut milk. Mix well until fully incorporated.
- Season the soup with salt to taste. If you prefer a spicier flavor, you can also add chili flakes at this stage, adjusting to your desired heat level.
- Let the soup simmer for an additional 5 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.
- While the soup is simmering, prepare the cilantro sambal. In a small bowl, mix fresh chopped cilantro with chili flakes. Adjust the amount of chili flakes according to your spice preference.
- Once the soup is ready, ladle it into bowls. Top each serving with a generous spoonful of the cilantro sambal for added flavor and garnish with additional fresh cilantro if desired.
- Serve the Carrot Coconut Ginger Soup hot, and enjoy this delightful Southeast Asian-inspired dish!
Tips
- Prep Ahead: To save time, chop your vegetables and grate the ginger in advance. This way, you can whip up the soup in no time when hunger strikes!
- Adjust the Spice: Feel free to customize the heat level of your soup. If you love spice, add more chili flakes to the sambal or even toss in some chopped fresh chili.
- Blend It Smooth: For the creamiest texture, ensure your carrots are fully tender before blending. If you prefer a chunkier soup, blend just half of it and leave the rest as is.
- Garnish Generously: Don’t skip the cilantro sambal! It adds a fresh, vibrant flavor that elevates the entire dish. Experiment with the amount of cilantro and chili flakes to find your perfect balance.
- Serve with Style: Consider pairing this soup with crusty bread or over a bed of steamed rice for a heartier meal. A squeeze of lime juice right before serving can also brighten the flavors beautifully.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 4g
Fat: 20g
Saturated Fat: 16g
Cholesterol: 0mg
