By Devi Poojari
June 10, 2024
A warming and nutritious supper option, this creamy soup can be fortified further with the addition of some freshly grated turmeric. Relish this potion for well-being during the change in seasons, to avoid monsoon ailments.
1 tablespoon butter 1 onion, chopped 3 cloves garlic, minced 1 tablespoon ginger, grated 1 cup carrots, diced 2.5 cups vegetable broth 1 teaspoon cumin powder 1 teaspoon ground coriander Salt and pepper, to taste ½ cup coconut milk Chopped parsley, for garnish
Heat the butter in a large pot over medium heat and add the onions to sauté until translucent.
Add the minced garlic and ginger to cook until fragrant before adding the carrots and some salt.
Cook the mixture for 3-4 minutes until the vegetables begin to soften, before adding the broth and simmering for 10-12 minutes.
Add the coconut milk and bring to a boil before adjusting salt and pepper.
Cool the mixture and blend to a smooth soup when still warm. Serve hot with chopped parsley.