A delightful twist on a classic carrot soup, enhanced with the warmth of ginger and the creaminess of coconut milk.
Peel and chop the carrots into even-sized pieces.
Uniformly sized pieces ensure even cooking.
Dice the onion and grate the ginger.
Grating the ginger releases more of its flavor.
In a saucepan, heat a drizzle of oil and sauté the onion until translucent.
Cook on medium heat to avoid burning.
Add the ginger and cook for an additional minute.
Stir constantly to prevent sticking.
Add the carrots and vegetable stock, then bring to a boil. Reduce to a simmer and cook until the carrots are tender.
Cover the saucepan to speed up the cooking process.
Blend the soup until smooth, then return to the saucepan.
Be cautious when blending hot liquids; allow steam to escape.
Stir in the coconut milk and season with salt and pepper to taste.
Adjust the seasoning gradually to suit your taste.
Serve the soup hot, garnished with fresh cilantro.
A sprinkle of herbs adds a fresh touch to the presentation.
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