Spiced Carrot & Ginger Soup with Coconut Milk and Tahini Swirl
Spiced Carrot & Ginger Soup with Coconut Milk and Tahini Swirl
Ingredients
For the Soup
- 2 pounds Carrots, peeled and roughly chopped
- 1 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Fresh Ginger, grated
- 2 tablespoons Olive Oil
- 6 cups Vegetable Broth
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper, or to taste
- 1 teaspoon Salt, or to taste
- 1/2 teaspoon Black Pepper, or to taste
- 1/2 cup Full-fat Coconut Milk, for richness
For Garnish (Optional)
- 1/4 cup Fresh Cilantro, chopped
- 2 tablespoons Toasted Pepitas
- 2 tablespoon Tahini Paste, for swirling
- 1 tablespoon Water, to thin tahini if needed
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350 - 2
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant, stirring constantly.
⏱️ 1 min•🌡️ 350 - 3
Add the chopped carrots, vegetable broth, cumin, coriander, cayenne pepper, salt, and black pepper to the pot. Stir to combine.
⏱️ 2 min•🌡️ 350 - 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the carrots are very tender.
⏱️ 30 min•🌡️ 300 - 5
Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot, and blend until smooth and creamy. If using a blender, be cautious when blending hot liquids.
⏱️ 10 min - 6
Return the pureed soup to the pot. Stir in the full-fat coconut milk and heat gently over low heat until warmed through. Do not boil after adding coconut milk.
⏱️ 5 min•🌡️ 200 - 7
Taste and adjust seasoning with more salt, pepper, or cayenne if desired. Prepare the tahini swirl by whisking tahini paste with 1 tablespoon of water until smooth and pourable. Ladle the soup into bowls. Garnish with fresh cilantro, toasted pepitas, and a generous swirl of the tahini mixture.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Carrot & Ginger Soup with Coconut Milk and Tahini Swirl
Ingredients
For the Soup
- 2 pounds Carrots, peeled and roughly chopped
- 1 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Fresh Ginger, grated
- 2 tablespoons Olive Oil
- 6 cups Vegetable Broth
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper, or to taste
- 1 teaspoon Salt, or to taste
- 1/2 teaspoon Black Pepper, or to taste
- 1/2 cup Full-fat Coconut Milk, for richness
For Garnish (Optional)
- 1/4 cup Fresh Cilantro, chopped
- 2 tablespoons Toasted Pepitas
- 2 tablespoon Tahini Paste, for swirling
- 1 tablespoon Water, to thin tahini if needed
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350 - 2
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant, stirring constantly.
⏱️ 1 min•🌡️ 350 - 3
Add the chopped carrots, vegetable broth, cumin, coriander, cayenne pepper, salt, and black pepper to the pot. Stir to combine.
⏱️ 2 min•🌡️ 350 - 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the carrots are very tender.
⏱️ 30 min•🌡️ 300 - 5
Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot, and blend until smooth and creamy. If using a blender, be cautious when blending hot liquids.
⏱️ 10 min - 6
Return the pureed soup to the pot. Stir in the full-fat coconut milk and heat gently over low heat until warmed through. Do not boil after adding coconut milk.
⏱️ 5 min•🌡️ 200 - 7
Taste and adjust seasoning with more salt, pepper, or cayenne if desired. Prepare the tahini swirl by whisking tahini paste with 1 tablespoon of water until smooth and pourable. Ladle the soup into bowls. Garnish with fresh cilantro, toasted pepitas, and a generous swirl of the tahini mixture.
⏱️ 5 min