Creamy Carrot Soup with Coconut Milk Recipe - EatSimpleFood.com

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile while canola oil is less expensive.

Chop 2 and 1/2 pounds of unpeeled carrots into rough chunks.

Heat a stock pot with a light amount of oil over low heat.

Sauté chopped onions with a little salt for 3 to 5 minutes until translucent.

Add minced garlic and a little more olive oil; sauté for 1 to 2 minutes until fragrant.

Stir in chopped fresh ginger and additional olive oil to mix.

Add spices: salt, cardamom, and cinnamon; mix before adding liquid.

Add chopped carrots and coconut milk to the pot.

Pour in water to cover the carrots by about a fourth to an inch.

Cook for 25 to 30 minutes until carrots are very soft.

Use an immersion blender to blend the soup until smooth.

Taste and adjust seasoning with salt or more broth/water as needed.

Add a dash of toasted sesame oil for flavor.

Serve hot, garnished with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens