Anti Inflammatory Vegan One-Pot Carrot Ginger Soup with Coconut Milk
Total time50 min
Prep time15 min
Cook time35 min
4.8(14)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 1.5 lb carrots, peeled and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 1–2 tsp fresh lime juice
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp pumpkin seeds (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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