Coconut milk is the secret to making this spiced vegan soup creamy and rich.
Ingredients
- 3 tablespoons coconut oil or vegetable oil
- 1 large onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon kashmiri chile powder or crushed red pepper flakes
- 1 1-inch piece of fresh ginger, peeled and thinly sliced
- 1 pound carrots, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 3 cups water or vegetable stock
- 1 (14-ounce) can full-fat coconut milk
- 1 lime, cut into 6 wedges
- 1/2 cup fresh cilantro leaves
Instruction
- Heat oil in a medium pot until shimmering, about 1 minute. Add the onion; cook, stirring occasionally, until softened, 4 to 5 minutes. Add cumin, turmeric, coriander, and chile powder; stir to coat the onion in the spices. Add the ginger and cook, stirring, for 1 minute. Add the carrots, salt and water; stir to combine. Bring the soup to a boil, then reduce the heat to a simmer, cover, and cook until the carrots are soft enough to mash, about 25 minutes.
- Remove the lid and let the soup cool slightly. Purée the soup with an immersion blender or, working in batches, transfer to a blender and blend at high speed until smooth. Return the soup to the pot and stir in the coconut milk. Taste and add more salt, if needed. Pour the soup into bowls, squeeze lime juice on top, garnish with cilantro, and serve.
