This recipe combines the sweetness of carrots with the warmth of ginger and the heat of chili, creating a comforting, flavorful soup perfect for any season. The balance of flavors makes it a versatile dish that can be served as a light lunch, a starter, or even a main course with some crusty bread on the side. Let’s walk through the ingredients and step-by-step process to create this delicious soup.
Ingredients:
- Carrots (5 medium-sized, peeled and chopped)
- Onion (1 medium, diced)
- Garlic (3 cloves, minced)
- Fresh Ginger (2 tablespoons, finely grated)
- Red Chili (1, finely chopped; adjust to taste)
- Vegetable Stock (4 cups)
- Olive Oil (2 tablespoons)
- Coconut Milk (1/2 cup for creaminess)
- Salt (to taste)
- Pepper (to taste)
- Fresh Cilantro (for garnish)
Step-by-Step Instructions:
1. Prepare the Ingredients
Start by prepping all your ingredients. Peel and chop the carrots into medium pieces. Finely chop the onion and mince the garlic. Grate the ginger, and chop the red chili (remove the seeds if you want less heat).
2. Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and aromatic (about 3-4 minutes). Add the grated ginger and chili, cooking for another minute to release the flavors.
3. Cook the Carrots
Once the spices are fragrant, add the chopped carrots to the pot and stir to coat them in the flavorful mixture. Season with a pinch of salt and pepper. Let the carrots cook for about 5 minutes to start softening.
4. Add the Stock and Simmer
Pour in the vegetable stock, making sure the carrots are fully covered. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the carrots are tender.
5. Blend the Soup
Once the carrots are soft, remove the pot from the heat. Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend carefully.
6. Add Coconut Milk for Creaminess
Return the blended soup to the pot. Stir in the coconut milk to give the soup a creamy texture. Adjust the seasoning with more salt, pepper, or chili if needed.
7. Serve and Garnish
Ladle the soup into bowls and garnish with fresh cilantro. You can also drizzle a little extra coconut milk or olive oil for an elegant touch.
Tips for Variation:
- If you prefer a tangy flavor, you can add a squeeze of lime juice before serving.
- For extra heat, you can add a pinch of cayenne or more chili.
- Serve with a slice of toasted bread or a side salad to make it a complete meal.
Final Thoughts:
This carrot soup with ginger and chili is a warming, nutritious dish that’s easy to prepare and full of bold flavors. The natural sweetness of the carrots pairs beautifully with the spiciness of the chili and the warmth of the ginger, while the coconut milk provides a smooth, creamy finish. Enjoy this soup on a cool evening or as a flavorful starter for a special meal!