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When the weather turns chilly or you simply crave something warm and nourishing, there’s nothing quite like a bowl of soup. One standout recipe that embodies comfort while being both nutritious and satisfying is the Creamy Carrot Ginger Delight. This velvety soup is not only a feast for the senses but also a powerhouse of health benefits, making it a perfect addition to any meal plan.

Creamy Carrot Ginger Soup

Warm up your evenings with a bowl of Creamy Carrot Ginger Delight, a comforting soup that's both nutritious and delicious. This velvety soup blends the natural sweetness of carrots with a zesty touch of ginger, enhanced by creamy coconut milk for richness. It's easy to make and perfect for any meal, offering a wealth of health benefits. Explore creative garnishes and seasonal variations to make each bowl uniquely yours while enjoying a wholesome dish that warms the heart.
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Ingredients
  

1 lb (450g) carrots, peeled and chopped

1 medium onion, diced

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer option)

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Salt and pepper, to taste

Fresh cilantro or parsley for garnish

Juice of 1 lime (optional, for brightness)

Instructions
 

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

    Add Carrots: Add the chopped carrots to the pot, along with ground cumin and coriander. Stir well to coat the carrots with the spices and cook for another 3-4 minutes.

      Simmer: Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce heat to a simmer and cover the pot. Let it simmer for about 20-25 minutes or until the carrots are tender.

        Blend: Remove the pot from heat. Using an immersion blender, blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.

          Add Coconut Milk: Return the blended soup to the pot and stir in the coconut milk. If using heavy cream, add it now. Heat the soup gently over low heat until warmed through. Adjust seasoning with salt and pepper to taste.

            Serve: Ladle the soup into bowls, and if desired, add a squeeze of lime juice for extra brightness. Garnish with fresh cilantro or parsley.

              Enjoy: Serve hot with crusty bread or a side salad for a delightful meal!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6