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- 4 medium carrots, chopped into bite-sized pieces - 3 medium potatoes, peeled and diced into cubes - 1 medium onion, chopped finely - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 4 cups vegetable broth (preferably low-sodium) - 1 cup coconut milk (unsweetened) - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste - Fresh parsley or cilantro, chopped, for garnish This delicious soup serves about 4 to 6 people. Each serving has around 150-200 calories. It holds around 7 grams of fat, 30 grams of carbs, and 3 grams of protein. Health benefits of key ingredients: - Carrots are high in beta-carotene, which helps your eyes and skin. - Potatoes provide energy and are a great source of vitamins C and B6. - Onions offer antioxidants and can help lower blood pressure. - Garlic may boost your immune system and improve heart health. - Ginger can reduce nausea and has anti-inflammatory properties. - Coconut milk adds healthy fats and gives a creamy texture. This soup is not just tasty; it also packs a nutritious punch! {{ingredient_image_2}} 1. Sauté onion, garlic, and ginger: In a large pot, heat two tablespoons of olive oil over medium heat. Once hot, add the finely chopped onion. Cook for about five minutes until the onion turns soft and clear. Then, add three minced garlic cloves and one tablespoon of grated ginger. Stir and cook for another two minutes. The kitchen will smell amazing! 2. Adding carrots and potatoes: Next, add four medium chopped carrots and three diced potatoes to the pot. Sprinkle in one teaspoon of ground cumin, along with salt and pepper to taste. Mix everything well so the spices cover the veggies evenly. To make the soup smooth, you can use an immersion blender. If you don't have one, carefully pour the soup into a countertop blender. Blend until it’s creamy and smooth. Be careful with the hot soup. Always allow steam to escape. 1. Incorporating coconut milk: After blending, return the soup to the pot over low heat. Add one cup of unsweetened coconut milk and stir. Heat for another five to ten minutes. This step adds creaminess and a rich flavor. 2. Suggested serving method and presentation tips: Serve the soup hot. For an extra touch, drizzle a bit of coconut milk on top. Add some chopped parsley or cilantro for color and freshness. Enjoy this comforting dish! To boost the soup's flavor, adjust the spices and seasoning. Start with the basics. Add salt and pepper to taste. If you want more warmth, add extra ginger or cumin. You can also try a pinch of cayenne for heat. Taste your soup before serving. This step helps you find the right balance. You can cook this soup in different ways. A slow cooker is a great option. Simply sauté the onion, garlic, and ginger first. Then, add the rest of the ingredients to the slow cooker. Set it to low for about 6-8 hours. This method allows the flavors to blend well. This soup pairs well with many sides. Serve it with crusty bread for dipping. A fresh salad also complements the soup nicely. Try a simple green salad with a light vinaigrette. For a fun twist, serve it with grilled cheese sandwiches. Enjoy your meal! Pro Tips Enhance the Flavor: Consider adding a dash of lemon juice or zest to brighten the flavors just before serving. Texture Variation: For added texture, reserve some of the diced carrots and potatoes; sauté them separately and stir them in before serving. Storage Tips: This soup can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat slowly to maintain creaminess. Spice it Up: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the pot during cooking. {{image_4}} You can switch out some veggies in this soup. Sweet potatoes are a great choice. They add a nice sweetness. You can also try parsnips for a different taste. Just chop them the same way as carrots and potatoes. Another option is to add butternut squash. It brings a creamy texture and a hint of nutty flavor. Want to make this soup vegan? Simply use vegetable broth and coconut milk, which are already vegan. You can also skip the butter or cream that some recipes use. For a gluten-free version, check your broth for gluten. Most vegetable broths are safe, but always read labels. This soup is naturally gluten-free, so you’re good to go! To boost the flavor, add herbs or spices. Fresh thyme or rosemary can bring depth. You can also sprinkle in some red pepper flakes for heat. If you like a bit of zing, try adding a splash of lemon juice before serving. It brightens the taste and makes it pop. For a curry twist, use curry powder instead of cumin. Each change creates a new soup experience! You can store your carrot potato soup in the fridge for up to five days. Make sure to let the soup cool before you place it in a container. Use an airtight container to keep it fresh. This way, the flavors stay intact, and the soup remains safe to eat. To freeze the soup, let it cool completely. Pour it into freezer-safe containers, leaving some space at the top for expansion. You can freeze the soup for up to three months. When you are ready to eat it, move the soup to the fridge to thaw overnight. This keeps the flavors locked in and makes reheating easy. Reheat the soup gently on the stove over low heat. Stir often to prevent it from sticking. If the soup seems too thick, add a little vegetable broth or water to reach your desired consistency. You can also microwave it in a safe bowl. Heat in short bursts, stirring in between to ensure even warming. Enjoy your soup like it’s freshly made! You can use several options if you don’t have coconut milk. Almond milk adds a light flavor. Soy milk can also work, but it has a different taste. For creaminess, try using cashew cream or oat milk. These choices will keep your soup smooth and tasty. Yes, this soup is great for meal prep. You can make it in advance and store it. Just let it cool before putting it in containers. Keep it in the fridge for up to five days. For longer storage, you can freeze it for up to three months. Just reheat it gently on the stove or in the microwave. Absolutely! You can add cooked beans, like white beans or chickpeas, for a plant-based boost. If you prefer meat, shredded chicken or cooked sausage works well. For a vegetarian option, try adding firm tofu. Just make sure to heat it through before serving. This blog covered a simple, tasty soup made from carrots, potatoes, and coconut milk. I explained how to cook, blend, and serve it. You now know how to adjust flavors and try different ingredients. Embrace this comforting dish as a healthy meal option. It’s versatile, easy to make, and perfect for any diet. Enjoy experimenting with ingredients and perfecting your own version. Happy cooking!

Creamy Carrot & Potato Bliss

A comforting and nourishing soup made with carrots, potatoes, and coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegetarian
Servings 4

Ingredients
  

  • 4 medium carrots, chopped into bite-sized pieces
  • 3 medium potatoes, peeled and diced into cubes
  • 1 medium onion, chopped finely
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (preferably low-sodium)
  • 1 cup coconut milk (unsweetened)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley or cilantro, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion. Sauté for approximately 5 minutes, or until the onion becomes translucent and soft.
  • Add the minced garlic and freshly grated ginger to the pot. Sauté for an additional 2 minutes, stirring occasionally, until the mixture is fragrant and the garlic is lightly golden.
  • Incorporate the chopped carrots and diced potatoes into the pot. Sprinkle in the ground cumin, along with salt and pepper to your liking. Stir everything together thoroughly to ensure the vegetables are evenly coated with the spices.
  • Carefully pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and allow it to cook for about 20-25 minutes. The vegetables should be tender and easily pierced with a fork.
  • After cooking, remove the pot from the heat. Using an immersion blender, carefully puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender; just be cautious of the hot liquid.
  • Return the pureed soup to the pot over low heat. Stir in the coconut milk until well combined, and gently heat for another 5-10 minutes, allowing the flavors to meld beautifully. Taste and adjust the seasoning with additional salt and pepper if desired.
  • Serve the creamy carrot and potato soup hot, garnished with a sprinkle of fresh parsley or cilantro for a vibrant finish. Enjoy this comforting and nourishing dish!

Notes

For an extra touch, drizzle a swirl of coconut milk on top of each bowl before serving and add a few extra herbs for a pop of color.
Keyword comfort food, healthy, soup, vegan