Ingredients
- 2 tbsp olive oil
- 1 white onion, chopped
- 3 garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 8 large carrots, peeled and chopped (about 5 cups)
- 3 cups vegetable stock
- 1 can light coconut milk
- 2 tsp ground cumin
- 1 tsp ground turmeric
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, for garnish (optional)
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Linked Recipes
Preparation
Step 1
Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and ginger and sauté for 3–4 minutes until softened and fragrant.
Step 2
Stir in the carrots, vegetable stock, cumin, and turmeric. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the carrots are tender.
Step 3
Stir in the coconut milk and heat through.
Step 4
Blend until smooth and creamy using an immersion blender or countertop blender.
Step 5
Season with salt and pepper to taste.
Step 6
Serve warm, garnished with fresh cilantro if desired.
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