Star of the Kitchen: Creamy Carrot Ginger Soup
Dear kitchen friends, today we will share a warm delight with you. Creamy carrot ginger soup is both easy to prepare and incredibly delicious. Plus, it's pressure cooker-friendly! The sweetness of the carrots combined with the slightly spicy touch of ginger makes this delicious soup a favorite for cold days. Come on, let's make it together!
- 1 tablespoon olive oil, coconut oil, or avocado oil
- 900 grams carrots, chopped
- 1 medium-large onion, diced
- 1 tablespoon fresh ginger, finely chopped
- 3 cloves garlic, finely chopped
- 3/4-1 teaspoon sea salt
- 1/4 teaspoon red pepper flakes (optional)
- 3 cups vegetable broth
- 1 can light coconut milk (400 g)
- 1/4 cup raw pumpkin seeds
- 2 tablespoons raw sunflower seeds
- 2 teaspoons maple syrup
- 1 teaspoon curry powder
- 1/8-1/4 teaspoon paprika
- 1/4 teaspoon sea salt
- Sriracha sauce
In a large pot, heat the oil over medium heat. Add the carrots and onion, and cook for 5-7 minutes.
Add the ginger, garlic, salt, and optional red pepper flakes, and cook for another 1-2 minutes.
Add the vegetable broth, bring to a boil, then cover and simmer for 15-20 minutes.
Add the coconut milk and blend the soup with an immersion blender until smooth.
Adjust seasoning with salt. Serve hot, garnished with the seed mixture and sriracha.
Star of the Kitchen: Creamy Carrot Ginger Soup Cooking Tips
When making the soup, ensure the vegetables are thoroughly softened to achieve a smooth texture. Whether to peel the carrots is entirely up to you, but make sure they are well cleaned. If using a blender, wait for the soup to cool slightly to avoid being burned by hot steam.
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