Ingredients
- Carrots: 1 lb, peeled and chopped
- Cardamom: 1 tsp, ground (or 3 pods, crushed)
- Coconut Milk: 1 cup
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Fresh Ginger: 1 tsp, grated
- Vegetable Broth: 4 cups
- Olive Oil: 2 tbsp
- Salt and Pepper: To taste
- Optional Garnish: Fresh parsley, pumpkin seeds, or a drizzle of coconut cream
Instructions
- Prep the Ingredients:
- Peel and chop the carrots into uniform pieces.
- Dice the onion and mince the garlic.
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger, sautéing until fragrant.
- Cook the Carrots:
- Stir in the carrots and ground cardamom. Sauté for 2–3 minutes to combine flavors.
- Simmer:
- Pour in the vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes or until the carrots are tender.
- Blend the Soup:
- Use an immersion blender or transfer to a countertop blender. Blend until smooth and creamy.
- Add Coconut Milk:
- Stir in the coconut milk. Adjust the consistency with more broth if needed.
- Season and Serve:
- Add salt and pepper to taste. Garnish with parsley or pumpkin seeds if desired.
Notes
- Adjust spice levels by adding a pinch of cayenne or chili flakes for heat.
- For a sweeter version, stir in a teaspoon of honey or orange zest.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: Fat:
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: carrot cardamom soup, creamy carrot soup, spiced carrot soup, vegan carrot soup, coconut carrot soup