Velvety smooth and warming, this soup is perfect for a quick weeknight dinner with a hearty salad, and leftovers make a great lunch. Garnish with dollop of plain yogurt, pistachios, and cilantro for extra flavour.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Keyword: Plant-Based
Servings: 8cups
Author: Melanie Steele, RD
Ingredients
1tablespoonolive oil
1medium onionchopped (about 1 cup)
2clovesgarlicminced
ΒΌcupminced peeled fresh ginger
6large carrots sliced (about 6 cups)
3cupsvegetable broth
2pods cardamom (or 1/2 teaspoon ground)
1can(400mL) coconut milk
Salt and pepperto taste
Garnish (Optional)
8tablespoonsplain yogurtdivided
4tablespoonsshelled pistachiosdivided
4tablespoonschopped cilantro or parsleydivided
Instructions
In a large saucepan, heat olive oil over medium-low heat. Add onion, garlic, and ginger, and cook until the onion is soft and translucent, stirring occasionally to prevent browning, about 5-7 minutes.
Add carrots, vegetable broth, and cardamom, and increase the heat to high. Once boiling, reduce heat to low, and let simmer for 15-20 minutes until the carrots are soft.
Add the coconut milk and stir to combine. Let simmer for 5 more minutes. Taste and season with salt and pepper.
Turn off the heat, remove cardamom pods (if using) and carefully puree the soup, either with an immersion blender or working in small batches in a regular blender.
Return the soup to the pot, reheat, and serve. Garnish each bowl with yogurt, pistachios, and cilantro, if desired.
Notes
Depending on how thick you like your soup, you can add more or less stock
For a lighter soup, substitute low fat coconut milk or omit and increase the amount of vegetable stock