Creamy Carrot Ginger Soup

Let’s talk about this creamy carrot ginger soup, shall we?

This pot of gold is far superior to your average semi-creamy carrot soup, friends. You’ve got the usual soup suspects in the form of carrots, garlic, and onion, but then there’s a hint of nuttiness from the cumin, warmth from the ginger, and the soft creamy sweetness of coconut milk. Roasted chickpeas provide an awesome crunch factor, and chopped cashews round out the flavor party.

It’s unassuming yet has dimension.

I’m also pleased to report that this soup requires zero culinary skill and the most time consuming aspect of the recipe is actually peeling and chopping the carrots, and even that only requires about two minutes of real “work.” I like this Creamy Carrot Ginger Soup as an easy weeknight dinner or a quick lunch, but you could definitely get away with serving it at a casual spring dinner party. I’m picturing it with some grilled Naan bread and a crisp Sauvignon Blanc.

Serious crowd-pleasing potential.

Creamy Ginger Carrot Soup

1 white onion, diced
3 cloves garlic, minced
2 tbsp fresh ginger, minced
1 tsp cumin
1 tsp coriander
5 cups peeled and chopped carrots (approx. 7 large carrots)
3 cups good vegetable stock
1 cup canned coconut milk (full fat)
salt and pepper to taste
Optional: serve with fresh cilantro, cashews, roasted chickpeas (recipe below).

In a large saucepan, cook the onion and garlic in either a bit of olive oil, vegetable stock or water for 3-4 minutes. Add the ginger and carrot and continue stirring. Stir in the spices and cook for a few more minutes. Add the coconut milk and vegetable broth and let simmer lightly, uncovered for about 20-25 minutes or until the carrots are cooked through. Either using an immersion blender or by placing the soup in a blender, puree until smooth and creamy. If needed, add additional salt and pepper to taste and serve.

Roasted Chickpeas

1 (12 ounce) can chickpeas (garbanzo beans), drained
1 tbsp. olive oil

Preheat oven to 425 degrees F. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt. Spread on a baking sheet, and bake for 12-15 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning. Enjoy!