Creamy Carrot Soup with Ginger (Vegan Recipe) | The Frugal Chef

This creamy carrot soup is easy, healthy and delish! The recipe is 👇

WATCH THE ORIGINAL VERSION OF THIS VIDEO HERE – https://youtu.be/knUVgCKNc-0

VEA ESTE VIDEO EN ESPAÑOL – https://youtu.be/6OMVQRtWk04

SUBSCRIBE HERE! – http://full.sc/LQTHYV
Share, like and comment.

Follow me :
Twitter :https://twitter.com/thefrugalchef
Facebook : https://www.facebook.com/pages/The-Frugal-Chef/245282282242
Instagram : http://instagram.com/thefrugalchef

Carrot Ginger Soup Recipe

Oil
3 scallions — trimmed and chopped (white, light green and dark green)
1 to 2 inch piece of fresh ginger — peeled and sliced
1 small jalapeño — seeded, membrane removed, chopped (optional)
4 medium carrots — peeled and chopped
1/4 teaspoon ground cumin
1 handful of cilantro — leaves and stems4 cups water
1 – 13 oz (403 ml) can of unsweetened coconut milk
Salt & Pepper
Chopped cilantro and scallion greens for garnish
Lemon or lime wedges to serve on the side

Heat some oil in a pot. Add the scallions and sauté for a couple of minutes, stirring occasionally. Add the ginger and jalapeño, if using. Add the carrots. Sauté for a couple of minutes, stirring occasionally. Add the cumin and stir well. Cook for another 2 minutes.

Add the cilantro and the water. Cover the pot and bring to a boil. Reduce the heat and simmer for about 20 minutes — until the carrots are softened.

Add the coconut milk to the cooked carrots. Season with salt and pepper.

Allow the soup to cool down a bit and transfer it to a blender. Blend until smooth. I prefer not to use an immersion blender for this soup because it tends to leave little chunks. I want this to be as silky as possible. If you do not have a high powered blender you will have to strain it in order to get rid of the ginger fibers.

Taste for salt and adjust as needed. Heat through and serve with a sprinkle of chopped cilantro on top. Serve with lime wedges on the side. Enjoy!

Music courtesy of Artlist – Danpun – Happy to be Happy