A Cozy Holiday Meal: Smoky Carrot Ginger Soup

This soup is the perfect thing to serve to kick off cozy season and shake off cold weather blues, and to take along to a Thanksgiving gathering. It delivers a burst of flavor, delightful seasonal colors, plus tons of nutritional value with ingredients like carrots, ginger, garlic, coconut milk and plentiful spices. 

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Enjoy!

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Smoky Carrot Ginger Soup

5 from 1 vote

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Prep Time: 10 minutes

Cook Time: 27 minutes

Total Time: 37 minutes

Servings: 4

Equipment

• Large stock pot
• Sharp Knife
• Cutting board

Ingredients

• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 shallot, chopped finely
• 1 tbsp fresh ginger, peeled and finely chopped
• 1 pound carrots, peeled, tops removed and chopped into approximately ½-in pieces
• 1 large russet potato, peeled and cubed to about the same size as your carrot pieces
• 1 tsp salt
• ½ tsp cumin
• ¼ tsp cayenne pepper
• 1 tsp smoked paprika
• ½ tsp pepper
• 2 cups vegetable stock
• 1 15-ounce can of coconut milk

Garnish:

• snipped chives
• fresh pomegranate seeds

Instructions

• Heat olive oil over medium heat in a large stock pot.
• Add garlic and shallot and cook until fragrant.
• Add ginger and stir to combine, cooking for about another 2 minutes.
• Add carrots, cubed potato, then salt, cumin, cayenne pepper, paprika and red pepper flakes and stir to combine.
• Place lid on stock pot and allow carrots to soften, stirring periodically, for approximately 15 minutes.
• Pour stock and coconut milk into the pot and bring to a boil.
• Lower heat to medium-low and simmer for approximately 10 minutes or until carrots and potatoes can be easily pierced with a fork.
• Use an immersion blender to puree, or, working in batches, carefully puree in a conventional blender.
• Spoon into bowls and garnish with snipped chives and fresh pomegranate seeds.