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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

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.