Rustic Cozy Creamy Carrot Ginger Soup

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 1/2 pounds carrots, peeled and sliced into rounds
• 4 cups vegetable broth
• 1 medium orange, zested and juiced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1/2 cup canned coconut milk (full fat)
• Fresh parsley or cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent.
2. Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes, stirring frequently, until fragrant but not browned.
3. Add the sliced carrots, ground cinnamon, and nutmeg to the pot. Stir to coat the carrots with spices and cook for 2 more minutes.
4. Pour in the vegetable broth, then add the orange zest. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, or until the carrots are very tender.
5. Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, transfer in batches to a blender, then return to the pot.
6. Stir in the orange juice and coconut milk. Season with salt and freshly ground black pepper to taste. Warm through on low heat for 3-5 minutes without boiling.
7. Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot with crusty bread or warm crackers.

Chef tips

• For extra depth, roast the carrots in the oven at 400°F for 20 minutes before adding to the soup.
• If you don’t have fresh ginger, use 1/2 teaspoon ground ginger but add it with the spices in Step 3.
• Coconut milk adds creaminess and a subtle sweetness, but you can substitute with heavy cream or almond milk for a different flavor profile.
• Use low-sodium vegetable broth if you want better control over salt levels, especially if serving kids.