Creamy Carrot and Coriander Soup

This creamy carrot and coriander soup is a delicious and easy way to get your daily dose of vegetables. It's made with just a few simple ingredients, and it's packed with flavor. The carrots are roasted until they're caramelized, and then they're simmered in a creamy coconut milk broth. The coriander adds a bright, citrusy flavor to the soup. This soup is perfect for a light lunch or dinner, and it's also a great way to use up leftover carrots.

I first had this soup at a restaurant in Thailand. I was immediately hooked on the creamy, flavorful broth and the tender carrots. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this soup ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground red chili powder
• 1 can (13.5 ounces) coconut milk

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
2. Add the carrots, onion, garlic, and ginger to the pot and cook for 5 minutes, stirring occasionally.
3. Add the cumin, turmeric, and red chili powder and cook for 1 minute more.
4. Pour in the coconut milk and bring to a boil.
5. Reduce heat to low and simmer for 20 minutes, or until the carrots are tender.
6. Transfer the soup to a blender and puree until smooth.
7. Serve the soup hot, garnished with fresh coriander.

Why It Works

• Roasting the carrots before simmering them intensifies their flavor.
• The coconut milk broth adds a creamy, rich texture to the soup.
• The coriander adds a bright, citrusy flavor to the soup.
• This soup is easy to make and can be tailored to your own taste preferences.