Name: Spicy Ginger Carrot Soup recipe
Ingredients: 2 tablespoons coconut oil (or olive oil); 1 large yellow onion, chopped; 2 cloves garlic, minced; 1 tablespoon freshly grated ginger (about a 1-inch piece), plus 1-2 teaspoons more for finishing; 2 pounds carrots (about 8-10 medium), peeled and roughly chopped; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground turmeric (optional, for color and health benefits); ¼ – ½ teaspoon red pepper flakes or cayenne pepper (adjust to your spice preference); 6 cups vegetable broth; 1 (13.5-ounce) can full-fat coconut milk, shaken well; 1 tablespoon fresh lime juice (from about ½ a lime); Salt and freshly ground black pepper, to taste; For Garnish (Optional): Fresh cilantro or parsley, toasted pumpkin seeds (pepitas), a swirl of coconut cream, a drizzle of chili oil.

Ingredients

2 tablespoons coconut oil (or olive oil)
1 large yellow onion, chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger (about a 1-inch piece), plus 1-2 teaspoons more for finishing
2 pounds carrots (about 8-10 medium), peeled and roughly chopped
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric (optional, for color and health benefits)
¼ – ½ teaspoon red pepper flakes or cayenne pepper (adjust to your spice preference)
6 cups vegetable broth
1 (13.5-ounce) can full-fat coconut milk, shaken well
1 tablespoon fresh lime juice (from about ½ a lime)
Salt and freshly ground black pepper, to taste
For Garnish (Optional): Fresh cilantro or parsley, toasted pumpkin seeds (pepitas), a swirl of coconut cream, a drizzle of chili oil.

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Instructions

Sauté the Aromatics: Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and a generous pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until the onion has softened and become translucent.
Bloom the Spices and Ginger: Add the minced garlic and 1 tablespoon of the freshly grated ginger to the pot. Cook for about 1 minute more, stirring constantly, until fragrant. Add the ground cumin, coriander, turmeric (if using), and red pepper flakes. Continue to stir for another 30 seconds to toast the spices and release their aromatic oils.
Simmer the Carrots: Add the chopped carrots and the vegetable broth to the pot. Stir everything together, scraping up any browned bits from the bottom of the pot. Increase the heat to high and bring the soup to a boil.
Cook Until Tender: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the carrots are very tender and can be easily pierced with a fork.
Blend to Velvety Perfection: Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, you can blend the soup in batches in a high-speed blender. Safety Tip: If using a regular blender, let the soup cool for a few minutes first. Do not fill the blender more than halfway, and remove the center cap from the lid, covering the opening with a folded kitchen towel. This allows steam to escape and prevents pressure from building up.
Add the Finishing Touches: Return the blended soup to the pot over low heat. Stir in the can of full-fat coconut milk, the remaining 1-2 teaspoons of fresh ginger, and the fresh lime juice. The extra raw ginger at the end adds a bright, spicy punch that cooking diminishes.
Season and Serve: Stir until the soup is heated through—do not let it boil after adding the coconut milk. Taste the soup and season generously with salt and black pepper until the flavors pop. Ladle the hot soup into bowls and garnish as desired.

Nutrition

Serving Size: one normal portion
Calories: 200-250