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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- Large stock pot
- Cutting board
- 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
- snipped chives
- fresh pomegranate seeds
- 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.