Great vegan soup for when you’re cold and feeling under the weather or simply need some sunshine in your life. Also, a great way to use up a lot of carrots.
makes 6-8 servings
- 5 carrots, peeled and chopped roughly
- 1 large potato, peeled and chopped
- 1 yellow onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 inch cube of ginger, peeled and minced
- 1 400 ml can coconut milk
- 4 cups vegetable broth (or chicken broth)
- 1 bird eye chili, sweet or spicy (opional)
- 1/8 tea spoon cayenne pepper (optional)
- 1/2 tea spoon ground turmeric (optional)
- 1/2 tea spoon sweet paprika (optional)
- 1 table spoon olive oil
- Salt and black pepper, to taste
Pick one or a few but not more than 3
- Chopped parsley
- Ground nutmeg
- Shredded coconut
- Pumpkin seeds
- Crumbled feta
- A splash of olive oil
- A splash of sriracha
- Countertop blender or immersion blender
In a medium pot, heat 1 tablespoon olive oil on medium heat. Add onion, cook until golden and just start to brown. Add ginger, garlic, chiles, turmeric, paprika, cayenne pepper, salt and pepper, cook for one more minute, stirring gently, until the spices turn aromatic.
Add carrots, potatoes and broth, mix well, scraping the deliciousness off the bottom, cover with a lid and cook for about 6 minutes, until the carrots soften slightly.
Add coconut milk and bring to just-about-boil, let it bubble leisurely but not foam, reduce heat to low. Cover and cook until vegetables are soft, about 20 minutes.
Process with a blender until desired smoothness. I like it silky smooth but chunky is totally fine too.
Ladle soup into bowls, decorate with the garnishes before serving.
Works amazing with croutons or pita chips.