Ingredients
Soup Base
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, chopped
- 3 tablespoons chopped fresh ginger
- 1¾ pounds carrots, chopped
- 4 cups vegetable stock
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon kosher salt
Finishing & Garnish
- Freshly cracked black pepper, to taste
- 1 cup full-fat coconut milk, plus more for garnish
- Cilantro, for garnish (optional)
- Toasted macadamia nuts, for garnish (optional)
Instructions
- Cook the aromatics: Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the diced onion and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the chopped garlic and fresh ginger, and cook for another minute until fragrant.
- Cook the carrots: Add the chopped carrots to the pot along with the vegetable stock, cinnamon, nutmeg, and kosher salt. Increase the heat to high to bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer until the carrots are tender, approximately 20 minutes.
- Blend the soup: Pour in the full-fat coconut milk. Using an immersion blender, carefully blend the soup directly in the pot until it becomes smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and then return it to the pot.
- Serve: Ladle the soup into bowls and season with freshly cracked black pepper to taste. Drizzle with extra coconut milk and garnish with fresh cilantro and toasted macadamia nuts if desired. Serve warm and enjoy.
Notes
- To toast macadamia nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- For a thinner soup, add additional vegetable stock or water when blending.
- This soup can be made ahead and reheated gently on the stovetop.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Use fresh ginger for the best flavor; ground ginger will alter the taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
