Velvety smooth and warming, this soup is perfect for a quick weeknight dinner with a hearty salad, and leftovers make a great lunch. Garnish with dollop of plain yogurt, pistachios, and cilantro for extra flavour.
1medium onion, chopped (about 1 cup)
¼cupminced peeled fresh ginger
6large carrots , sliced (about 6 cups)
2pods cardamom (or 1/2 teaspoon ground)
1can(400mL) coconut milk
Salt and pepper, to taste
8tablespoonsplain yogurt, divided
4tablespoonsshelled pistachios, divided
4tablespoonschopped cilantro or parsley, divided
In a large saucepan, heat olive oil over medium-low heat. Add onion, garlic, and ginger, and cook until the onion is soft and translucent, stirring occasionally to prevent browning, about 5-7 minutes.
Add carrots, vegetable broth, and cardamom, and increase the heat to high. Once boiling, reduce heat to low, and let simmer for 15-20 minutes until the carrots are soft.
Add the coconut milk and stir to combine. Let simmer for 5 more minutes. Taste and season with salt and pepper.
Turn off the heat, remove cardamom pods (if using) and carefully puree the soup, either with an immersion blender or working in small batches in a regular blender.
Return the soup to the pot, reheat, and serve. Garnish each bowl with yogurt, pistachios, and cilantro, if desired.
Depending on how thick you like your soup, you can add more or less stock
For a lighter soup, substitute low fat coconut milk or omit and increase the amount of vegetable stock