Creamy Carrot Soup with Ginger
An easy healthy vegan creamy carrot soup recipe the whole family loves - meat eaters and fussy toddlers included!
- 1 tbsp olive oil
- 1 onion diced
- 1-2 garlic cloves minced
- 2 cm fresh ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp curry powder
- 3c | 550g carrots (approx 8 carrots) roughly chopped
- 2½c | 625ml vegetable stock or water
- 1c | 250ml coconut milk
Cook onion in the olive oil in a saucepan over a low heat until soft – around 5-10 minutes.
Add the garlic and ginger, and cook one minute more before adding the carrots.
Cook the carrots for 5 minutes before adding the ground cumin, ground coriander and curry powder.
Stir, then add the stock/water, and simmer for 20-25 minutes until the carrots are tender. If you place a fork in one, it should fall apart.
Take the soup off the heat and blend until smooth, then stir through coconut milk.
Serve and enjoy!
HAVE YOU MADE THIS RECIPE?
I'd love to see your creation!
Or just leave a comment below!