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When the chilly winds of autumn begin to blow, there’s nothing quite like a steaming bowl of soup to warm the soul. Among the myriad of comforting soups available, the Creamy Carrot Ginger Delight stands out as a particularly nourishing option. This velvety soup combines the natural sweetness of carrots with the zesty kick of ginger, creating a dish that is both soothing and invigorating. Perfect for a weeknight dinner or a cozy gathering, this recipe not only tantalizes the taste buds but also promotes wellness, making it an ideal choice for those seeking comfort in a bowl.

Creamy Carrot Ginger Soup

Warm up your autumn evenings with a comforting bowl of Creamy Carrot Ginger Delight. This nourishing soup blends the natural sweetness of fresh carrots with the zing of ginger, creating a velvety texture that's both soothing and invigorating. Packed with vitamins and antioxidants, it's not only delicious but also promotes wellness. Perfect for weeknight dinners or cozy gatherings, this creamy, dairy-free soup is sure to be a hit on your table. Enjoy a culinary hug in a bowl!
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Ingredients
  

1 lb (450g) fresh carrots, peeled and chopped

1 medium onion, diced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

2 tbsp olive oil

1 tsp ground cumin

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Optional: a squeeze of lime for added brightness

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

    Cook the Carrots: Add the chopped carrots to the pot, stirring to combine with the onion, garlic, and ginger. Sprinkle in the ground cumin and stir well, allowing the mixture to cook for another 3-4 minutes.

      Add Broth: Pour in the vegetable broth, ensuring the carrots are submerged. Bring to a boil, then reduce the heat to a simmer. Cover and let cook for about 20 minutes, or until the carrots are tender.

        Blend the Soup: Once the carrots are cooked through, remove the pot from the heat. Using an immersion blender, purée the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.

          Stir in Coconut Milk: Return the puréed soup to the pot (if using a blender) and stir in the coconut milk. Season with salt and pepper to taste, and warm through gently over low heat.

            Serve: Ladle the creamy soup into bowls. Garnish with fresh cilantro or parsley, and if desired, add a squeeze of lime juice for an extra zing. Enjoy warm!

              Prep Time: 15 mins | Total Time: 40 mins | Servings: 4