Creamy Carrot Ginger Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the yellow onion and cook until softened, about 5-7 minutes.

   Ca. 6 min.

3. 3

   Stir in the garlic and ginger, cooking for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Add the carrots to the pot and sauté for 3-5 minutes, stirring occasionally.

   Ca. 4 min.

5. 5

   Pour in the vegetable broth, then add the salt and black pepper.

   Ca. 1 min.

6. 6

   Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the carrots are very tender.

   Ca. 18 min.

   Kokkens note: The carrots should be easily pierced with a fork.

7. 7

   Carefully transfer the soup to a blender and blend until completely smooth.

   Ca. 2 min.

   Kokkens note: Work in batches if your blender is small. Use caution when blending hot liquids.

8. 8

   Return the blended soup to the pot over low heat.

9. 9

   Stir in the full-fat coconut milk and heat through for 2-3 minutes, without boiling.

   Ca. 2 min.

   Kokkens note: Do not boil after adding the coconut milk to prevent it from separating.

10. 10

    Taste and adjust seasoning as needed.

11. 11

    Serve hot, garnished with fresh cilantro if desired.