Carrot Ginger Soup with Coconut Milk Recipe

Ingredients

• 1 bunch carrots (7–10 medium), scrubbed and halved
• 1 medium yellow onion, diced
• 2-inch piece fresh ginger, peeled and grated
• 1 sweet red pepper, chopped
• 1 spicy red pepper (such as Fresno or cayenne), chopped
• 3 large cloves garlic, minced
• Zest and juice of 1 lime
• 2 tbsp avocado oil, divided
• Salt and black pepper, to taste
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground allspice
• 1 tsp turmeric
• 1/4 tsp ground coriander
• 1/4 tsp ground cardamom
• 1 quart vegetable stock
• 3 cups coconut milk
• Optional: chopped parsley, for garnish

Instructions

1. 1

   Preheat the oven to 425°F. Place the carrots...: Preheat the oven to 425°F. Place the carrots on a roasting pan and toss with 1 tablespoon avocado oil, salt, pepper, and smoked paprika. Roast for about 20 minutes, or until tender.

2. 2

   In a soup pot or Dutch oven, heat...: In a soup pot or Dutch oven, heat the remaining avocado oil over medium heat. Add the onions and peppers and sauté until the onions are soft and translucent.

3. 3

   Add the garlic, ginger, lime zest, and all...: Add the garlic, ginger, lime zest, and all spices. Stir and cook until fragrant.

4. 4

   Pour in the vegetable stock and lime juice...: Pour in the vegetable stock and lime juice and bring to a simmer.

5. 5

   Chop the roasted carrots into smaller pieces and...: Chop the roasted carrots into smaller pieces and add them to the pot. Bring to a gentle boil and cook for 10 minutes.

6. 6

   Remove from heat and blend the soup until...: Remove from heat and blend the soup until smooth using an immersion blender or working in batches with a blender.

7. 7

   Return the soup to low heat, stir in...: Return the soup to low heat, stir in the coconut milk, and gently warm through. Season with additional salt and pepper as needed.

8. 8

   Serve hot, garnished with parsley if desired.