This bowl of golden and creamy goodness is simply delicious, light yet filling, budget-friendly and packed with anti-inflammatory and detox ingredients. Ready in 30 minutes!
In a large pot heat the olive oil over medium heat. Add the sliced onion, a good pinch of salt and pepper cook for about 3 minutes, or until the onion starts to soften.
Add the carrots, stir well, and cook for other 5 minutes.
Add ginger, garlic and turmeric, mix well and cook for another minute.
Add broth, coconut milk, and bring to the boil.
Reduce the heat and simmer for about 20 until the carrots are cooked through and soft. Stir occasionally.
Remove the pot from the heat, check the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid before blending).
Let cool slightly and transfer to a high-powered blender or blend it with an immersion blender. Blend until smooth, taste, and adjust seasonings.
Serve warm or cold, with ground black pepper, and lemon or lime wedges for an extra zesty flavor if you like. Enjoy it!
Notes
I usually make my own broth with vegetable scraps and herbs. However, when I'm short on time I go for hot water and vegan low salt vegetable broth cubes.
How to freeze leftover coconut milk: place the unused milk in an airtight container or a sealed plastic bag in the freezer, until you need it again. It is ideal to pre-portion the coconut milk, this way you can use just a little bit or all of it, depending on the recipe at hand. Coconut milk will keep well for 1 month in the freezer.
Seasoning: If you use a vegetable broth that tastes quite salty on its own, it's important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. In this case, I would start only with a good pinch of salt and pepper.
Leftovers: it keeps well in the fridge for up to 3 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.