Spicy Carrot Ginger Delight (Ready-to-Print Version)

Hearty carrot and ginger blend with warming spices and a creamy coconut base.

# What You’ll Need:

01 - 5 cups diced carrots

02 - 1 yellow onion, diced

03 - 2 cloves garlic, minced

04 - 2 tbsp fresh ginger, minced

05 - 2 tbsp fresh cilantro, chopped (for garnish)

06 - 1 tsp ground turmeric

07 - 2 tbsp red curry paste

08 - 1 tsp Sriracha

09 - Salt and freshly ground black pepper, to taste

10 - 2 tbsp vegetable oil

11 - 1 can (13.5 fl oz) low-fat coconut milk

12 - 3.8 cups vegetable broth (900 ml)

13 - Sour cream, to serve

01 - Heat vegetable oil in a large pot over medium heat. Add diced carrots and onion, cooking until the onion is translucent, about 5 minutes.

02 - Incorporate garlic, ginger, turmeric, and red curry paste into the pot. Stir frequently and cook for 1 to 2 minutes until fragrant.

03 - Pour in vegetable broth, coconut milk, and Sriracha. Season with salt and pepper. Bring mixture to a boil.

04 - Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally.

05 - Remove pot from heat and blend soup with an immersion blender until smooth and creamy.

06 - Ladle soup into bowls and top each serving with a spoonful of sour cream and a sprinkle of chopped fresh cilantro.

01 - For a smoother consistency, strain the blended soup through a fine mesh sieve before serving.