Ginger-Infused Carrot Broth

Hearty Coconut-Carrot Bliss Soup

For this delightful recipe, you'll need the following ingredients:

• 3 tablespoons coconut oil or vegetable oil
• 1 large onion, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon Kashmiri chili powder or crushed red pepper flakes
• 1-inch piece of fresh ginger, peeled and minced
• 1 pound carrots, chopped into 1-inch pieces
• 1 teaspoon kosher salt
• 3 cups water or vegetable stock
• 1 (14-ounce) can creamy coconut milk
• 1 lime, cut into wedges (6 pieces)
• 1/2 cup fresh cilantro leaves for garnish

Preparation Time: 30 Minutes of Flavorful Fun

Begin by heating the oil in a medium pot until it glistens, which should take about a minute. Toss in the diced onion and sauté for 4 to 5 minutes until they soften and become translucent. Introduce the ground cumin, turmeric, and chili powder, stirring everything together to infuse the onion with those aromatic spices.

Next, add the fresh ginger and let it sauté for another minute, allowing its fragrant essence to blend into the mix. Now, throw in the carrot pieces and sprinkle with kosher salt before adding the water or vegetable stock. Stir well to combine all the lovely ingredients.

Bring your soup to a rolling boil, then reduce the heat to a gentle simmer. Cover and let it bubble away for about 25 minutes, or until the carrots are tender enough to mash.

After the simmering magic, carefully remove the lid and let your soup cool for a moment. Using an immersion blender, purée the soup until it’s silky smooth. If you prefer, you can blend it in batches with a standard blender at high speed. Return the puréed soup to the pot and gently stir in the luscious coconut milk. Taste and adjust the salt if needed.

To serve, ladle the soup into bowls, brighten it up with a squeeze of lime juice, and finish with a sprinkle of fresh cilantro. Enjoy your creamy, flavorful Coconut-Carrot Bliss Soup!