Thai Carrot Ginger Soup
2 tablespoons olive oil
1 white onion, chopped
2 pounds of carrots, peeled and chopped
4 cloves of garlic, minced
1 tablespoon fresh ginger, peeled and grated
1 teaspoon coriander powder
½ teaspoon turmeric
1 ½ teaspoons ground cumin
⅛ teaspoon cayenne pepper, or less
1 16-ounce can coconut milk (full fat recommended for creamy texture)
3 cups vegetable broth
Salt, to taste
Cook's Note: Top with something crunchy - crispy spiced kale bits are a delicious addition, but chopped herbs or nuts would taste great too.
Heat the oil over medium heat in a stock pot or Dutch oven.
Add the onion and sauté until it begins to brown, about 8 to 10 minutes.
Add the chopped carrots and continue to sauté until carrots are softened, about another 10 minutes.
Add the ginger, garlic, coriander, cumin, turmeric, and cayenne and sauté until fragrant, 1 to 2 minutes.
Add the coconut milk and vegetable broth and bring to a boil.
Lower the heat and simmer until the carrots are completely cooked.
Use an immersion blender to smooth the soup. If you don't have an immersion blender, you can do the same in a regular blender. Just take care not to overfill.
Test the soup for flavor. For a thinner consistency, you can add more vegetable broth and continue blending as desired.
Complete with a couple pinches of salt to taste.