Soupe Crémeuse aux Carottes et Gingembre

🛒 Ingredients

• #Soup Base;
• 700–800 g fresh carrots, peeled and roughly chopped
• 1 medium onion, roughly chopped.. 2–3 garlic cloves, crushed
• 4–5 cm fresh ginger root, peeled and grated.. 2 tbsp olive oil or vegan butter
• ½ tsp ground turmeric (optional, for extra colour and warmth)
• ½ tsp ground cumin,, 1.2–1.5 litres rich vegetable stock
• 200 ml coconut cream, cashew cream, or unsweetened oat cream
• Sea salt and freshly ground black pepper, to taste
• 1 tbsp fresh lime or lemon juice (to brighten the flavour)
• #Garnish;
• Crispy fried shallots.. Roasted peanuts or cashews.. Fresh coriander leaves
• Swirl of extra coconut cream.. Pinch of chilli powder (optional)

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat the oil or vegan butter in a large pot over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and grated ginger, cooking for 1 more minute until fragrant — do not let them brown. Add the turmeric and cumin, stirring for 30 seconds to release their aroma.

2. 2

   Simmer: Add the chopped carrots and stir well to coat in the spices. Pour in the vegetable stock, bring to a gentle boil, then lower the heat, cover, and simmer for 20–25 minutes until the carrots are completely tender when pierced with a fork.

3. 3

   Blend: Remove from heat and let cool slightly. Use an immersion blender or carefully transfer to a standard blender to blend until perfectly smooth and velvety.

4. 4

   Finish: Return the blended soup to the pot over low heat. Stir in the coconut or plant cream, salt, pepper, and lime/lemon juice. Heat gently for 2–3 minutes — do not boil once cream is added. Taste and adjust seasoning if needed.

5. 5

   Serve: Ladle into warm bowls. Top with your choice of garnishes and enjoy immediately.