Creamy Carrot Ginger Soup

备料

配料

做法

分步操作

1. 1

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

   约 1分钟

2. 2

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

   约 6分钟

3. 3

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

   约 1分钟

   烹饪提示： Be careful not to burn the garlic.

4. 4

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

   约 4分钟

5. 5

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

   约 1分钟

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.

   约 18分钟

   烹饪提示： The carrots should be easily pierced with a fork.

7. 7

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

   约 2分钟

   烹饪提示： 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.

   约 2分钟

   烹饪提示： 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.