Carrot Ginger Soup with Toppings

Thai
Written By Hannah Coward

Adapted from Minimalist Baker by Morgan Hicks

INGREDIENTS

SOUP:
Olive oil (to sauté)
2 pounds carrots, peeled 🥕
1 medium-large white or yellow onion, diced 🧅
1½–2 tbsp fresh ginger, grated
5–6 large cloves garlic, minced 🧄
salt (to taste) 🧂
fresh ground pepper (to taste)
crushed red pepper flakes (optional, to taste)
3 cups vegetable broth
1 (14oz) can coconut milk

SWEET + SPICY PEPITAS:
Pepitas
Maple syrup
Curry powder
Cayenne pepper
Salt

TOPPINGS (optional combinations)

COMBINATION 1:
Coconut cream (for drizzling) 🥥
Sweet + spicy pepitas (see below)
Fried shallots
Cayenne pepper (for additional spice) 🌶️

COMBINATION 2:
Coconut cream
Peanuts, roasted 🥜
Fried shallots
Cilantro
Green onion
Cayenne pepper

DIRECTIONS

SOUP:

  • Heat oil in large pot over medium–high heat. (Recipe can also be made in an Instant Pot. These directions will follow in italics. Sauté directly in Instant Pot, beginning on “High” setting.)

  • Add carrots, and stir occasionally to achieve nice color.

  • Reduce heat to medium (Change sauté setting to “Normal”)

  • Add onion, and cook until translucent and carrots have softened.

  • Add ginger, garlic, salt, pepper, and optional red pepper flakes.

  • Stir constantly until fragrant. Scrape bottom of pot often.

  • Add broth and bring soup to a simmer. Cover the pot and reduce heat to low. (Lock lid in place and set to “Pressure Cook”.)

  • Simmer for 15-20 minutes, stirring occasionally, until carrots are super tender. (Pressure cook on “High” for 5 minutes.)

  • Turn off heat and stir in coconut milk. (Release pressure and add coconut milk.)

  • Blend until smooth and thickened.

  • Season to taste with additional spices, if needed, for overall flavor.

  • Serve warm with choice of toppings (optional, but a great addition!).

SWEET + SPICY PEPITAS:

  • Preheat oven to 350.

  • Line baking sheet with parchment.

  • Add all ingredients for Sweet + Spicy Pepitas to small bowl and stir to fully combine.

  • Taste and adjust, adding more cayenne to desired spice level.

  • Spread seeds over parchment in an even layer and touching.

  • Bake for 10-15 minutes, tossing halfway through.

  • Continue baking until desired color is achieved.

  • Let cool slightly until stuck together, break into clumps.

  • Let seeds cool fully before storing.

Hannah Coward
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