Ginger Carrot Soup with Coconut Milk
Ingredients
- 5 tblsp. unsalted butter
- 1 medium onion chopped
- 1 shallot chopped
- 1 ½ lbs. of carrots peeled and sliced
- 2 tsp. ginger, peeled and grated
- 1 tsp. cumin
- 1 tsp. turmeric
- 1 tsp. coriander
- ¼ tsp. cayenne
- 4 cups chicken stock
- 1 14 oz. can unsweetened coconut milk
- 1 lime zested and juiced
- Chopped cilantro for garnish
Preparation
- In soup pot, melt butter and add onions and scallions, stir to coat with butter.
- Add carrots, ginger and spices. Cook until softened, about 10 minutes.
- Add chicken stock, bring to a boil.
- Reduce heat and simmer for 15 minutes until carrots are cooked through.
- Using an immersion blender, puree the soup in the pot until smooth.
- Add coconut milk and stir. If you want thinner soup, add more stock or water as needed.
- Adjust seasonings, add lime juice to taste.
- Garnish with cilantro and lime zest.
Category
Soups