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Introduction
The combination of carrots and ginger in soup has roots in both Eastern and Western culinary traditions, with variations appearing in Thai, Indian, and European cuisines. This particular version draws inspiration from the Ayurvedic tradition, where ginger is celebrated for its digestive properties and warming qualities. During the health food movement of the 1970s, this soup gained popularity as people began exploring dairy-free alternatives, leading to the brilliant addition of coconut milk. Today, it stands as a testament to how global ingredients can come together to create something both nourishing and delicious, particularly valued during the transition seasons of spring and fall when our bodies crave both comfort and cleansing foods.
Ingredients
• 2 pounds fresh carrots, peeled and cut into 1-inch chunks
• 2 tablespoons fresh ginger root, peeled and finely minced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1 can (14 oz) full-fat coconut milk
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon white pepper
• 1 1/2 teaspoons kosher salt
• 2 tablespoons fresh lime juice
• Fresh cilantro leaves for garnish (optional)
Step 1:
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until translucent and softened.
Step 2:
Add minced garlic and ginger, cooking for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Step 3:
Add carrot chunks, turmeric, coriander, and white pepper. Stir to coat vegetables with spices and cook for 2-3 minutes.
Step 4:
Pour in vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until carrots are very tender.
Step 5:
Remove from heat and blend until smooth using an immersion blender, or carefully transfer to a standard blender in batches.
Step 6:
Stir in lime juice and salt. Taste and adjust seasoning if needed.
Q: Can I use ground ginger instead of fresh?
A: Fresh is strongly recommended, but if necessary, use 1/2 teaspoon ground ginger instead.
Q: Why is my soup not smooth enough?
A: Ensure carrots are very tender before blending, and blend in smaller batches for a smoother consistency.
Q: Can I make this soup ahead?
A: Yes, it actually tastes better the next day as flavors develop. Reheat gently before serving.
• Choose bright orange, firm carrots without cracks or blemishes.
• Young ginger root will be less fibrous and easier to mince.
• Thai Kitchen brand coconut milk recommended for consistent quality.
• Light coconut milk can be substituted but will result in thinner consistency.
• Recipe is naturally vegan, gluten-free, and dairy-free.
• Store fresh ginger in freezer for longer shelf life and easier grating.
Serve hot, garnished with fresh cilantro leaves. Drizzle with extra coconut milk if desired.
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Prep all vegetables before starting to cook. The soup can be blended while still hot, but use caution with hot liquids.
- Don't skip the lime juice - it brightens all the flavors
- Cut carrots in uniform sizes for even cooking
- Allow soup to cool slightly before blending to prevent splashing
Replace half the carrots with butternut squash for a different flavor profile, or add a diced apple for extra sweetness. For spicier soup, add red curry paste.
Serve with crusty sourdough bread or Thai coconut rice. Pairs well with a crisp Riesling or ginger kombucha.
Best in fall and winter, but enjoyable year-round
Contains coconut. Free from gluten, dairy, eggs, nuts, soy, and shellfish. Use certified gluten-free vegetable broth if celiac.
