Description
A warm and aromatic spiced coconut carrot soup made with fresh carrots, creamy coconut milk, and a blend of earthy spices, perfect for a cozy vegan meal.
Ingredients
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- 1 tbsp coconut oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/8 tsp cayenne pepper (optional)
- 1.5 lbs carrots, peeled and sliced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro or toasted coconut, for garnish (optional)
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes.
- Stir in garlic and ginger; cook for 1-2 minutes until fragrant.
- Add cumin, coriander, turmeric, and cayenne if using. Stir to coat.
- Add sliced carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are tender.
- Use an immersion blender or transfer to a blender in batches to puree the soup until smooth.
- Stir in coconut milk and lime juice. Season with salt and pepper to taste and warm through.
- Serve hot, garnished with fresh cilantro or toasted coconut if desired.
Notes
- Adjust spice levels by adding more or less cayenne pepper.
- Use full-fat coconut milk for a richer texture or light for fewer calories.
- This soup freezes well and is great for meal prep.
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 9g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg