Ingredients
Scale
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 1/2 lbs carrots, peeled and sliced
4 cups vegetable broth
Salt and black pepper, to taste
1/2 cup coconut milk or heavy cream (optional, for creaminess)
Fresh cilantro or parsley, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes.
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Stir in garlic and ginger; cook for 1 minute until fragrant.
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Add carrots and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until carrots are very tender.
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Use an immersion blender or transfer to a blender and puree until smooth.
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Stir in coconut milk or cream if using, and season with salt and pepper.
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Garnish with fresh herbs and serve warm.