Gwyneth Paltrow's Carrot Ginger Soup
Carrot ginger soup is a creamy cool-weather classic happens to be vegan and is made with a few healthy and inexpensive ingredients including carrots, onions, garlic, ginger, coriander, cumin, and garam masala and, if desired, coconut milk. Ready in minutes.
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, cut in half and thinly sliced
- Salt
- 2 garlic cloves, thinly sliced
- 2 tablespoons chopped fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1 pound carrots, scrubbed and cut into 1-inch (2.5-centimeter) pieces (2 1/2 to 3 cups)
- 3 cups chicken stock or vegetable stock
- Freshly ground black pepper
- Coconut milk (optional)
Instructions
- In a heavy-bottomed pot over medium heat, warm the oil until shimmering. Add the onion and a pinch of salt, cover the pot, and sauté over low heat, stirring occasionally, until the onion is very soft, about 20 minutes.
- Add the garlic and ginger and cook, stirring, for 1 minute. Stir in the cumin, coriander, and garam masala and continue to cook, stirring, for another minute.
- Toss in the carrots, stock, and another big pinch of salt. Bring the mixture to a gentle boil. Turn down the heat and simmer gently until the carrots are very tender, 20 to 30 minutes.
- Blend the soup in the pot with an immersion blender or, if using a blender, let the soup cool for at least 10 minutes and then carefully pour it into the blender and purée until creamy and smooth, working in batches if necessary.
- Season to taste with salt and pepper. Ladle the soup into bowls. If desired, add a dribble of coconut milk. Serve warm.
Nutrition
Serving: 1portion | Calories: 139kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 786mg | Fiber: 4g | Sugar: 9g