Spicy Carrot Ginger Broth (Printer-Friendly)
A warming broth with vibrant carrots, ginger, and spices, finished with creamy coconut milk and fresh garnishes.
# List of Ingredients:
→ Vegetables
01 -
5 cups diced carrots
02 -
1 yellow onion, diced
03 -
2 cloves garlic, minced
04 -
2 tablespoons fresh ginger, minced
→ Spices and Seasonings
05 -
1 teaspoon ground turmeric
06 -
2 tablespoons red curry paste
07 -
1 teaspoon Sriracha sauce
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Liquids
10 -
2 tablespoons vegetable oil
11 -
13 fl oz low-fat coconut milk (approximately 1 can)
12 -
3 3/4 cups vegetable broth
→ Garnish
13 -
Sour cream, for serving
14 -
Fresh cilantro, chopped, for garnish
# Preparation Steps:
01 -
Heat vegetable oil in a large soup pot over medium heat. Add diced carrots and onions and cook until onions turn translucent, stirring occasionally.
02 -
Incorporate minced garlic, fresh ginger, turmeric, and red curry paste into the pot. Stir continuously and cook for 1 to 2 minutes until fragrant.
03 -
Pour in the vegetable broth, coconut milk, and Sriracha. Season with salt and black pepper. Bring the mixture to a boil.
04 -
Reduce heat to low, cover the pot, and let it simmer for one hour, stirring occasionally to prevent sticking.
05 -
Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy.
06 -
Ladle the soup into bowls and top each serving with a spoonful of sour cream and a sprinkle of fresh cilantro.
# Additional Suggestions:
01 -
For a smoother texture, strain the blended soup through a fine mesh sieve before serving.