Ingredients with Measurements:
- 1 pound carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the ginger and sauté for another minute.
4. Add the chopped carrots and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the carrots are tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until it is smooth.
8. Return the soup to the pot and stir in the coconut milk.
9. Season with salt and pepper to taste.
10. Reheat the soup over low heat until it is hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 14g
Carbohydrates: 20g
Protein: 4g
Fiber: 4g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top the soup with croutons or chopped fresh herbs like parsley or cilantro.
- Add a tablespoon of honey for a touch of sweetness.
Tips and Tricks:
- Use fresh ginger for the best flavor.
- If using a blender, let the soup cool slightly before blending to avoid hot liquid splashing out of the blender.
- If the soup is too thick, add more vegetable broth or coconut milk until it reaches the desired consistency.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the soup over low heat on the stovetop or in the microwave until it is hot.
Presentation Ideas:
Serve the soup in a bowl and garnish with a swirl of coconut milk or a sprinkle of chopped fresh herbs.
Garnishes:
- Croutons
- Chopped fresh herbs like parsley or cilantro
- A swirl of coconut milk
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables
Suggested Side Dishes:
- Garlic bread
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or coconut milk until it reaches the desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Store the soup in an airtight container in the refrigerator for up to 5 days.
- Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Food History:
- Carrots are believed to have originated in Afghanistan and were first cultivated for medicinal purposes.
- Ginger has been used for its medicinal properties for thousands of years in Asia.
Flavor Profiles:
- The soup has a sweet and slightly spicy flavor from the carrots and ginger.
- The coconut milk adds a creamy and slightly nutty flavor.
Serving Suggestions:
- Serve the soup as a starter or as a light meal with a side dish.
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