In my 20s, the Blue Sage Vegetarian Grille in Southampton was my favorite restaurant. It’s been closed for a few years and I still miss it. That’s when I make this spicy carrot soup. It’s my version of one they often had on the menu and this combination of flavors takes me right back.
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 2 pounds carrots, peeled and chopped
- 4 cups vegetable broth
- ⅓ cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Preparation
In a large pot over medium-high heat, warm the coconut oil. Add the chopped onion and cook until translucent, about 5 to 8 minutes. Stir in the minced garlic, ginger, cumin, coriander, and cayenne pepper and cook for another minute or two, until fragrant.
Add the sliced carrots to the pot, stirring to combine. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the carrots are very tender, about 20–25 minutes.
Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, blending until smooth and then returning it to the pot.
Stir in the coconut milk. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges.
