Description
A warming and spicy ginger soup featuring a blend of fresh and ground ginger, vibrant vegetables, and creamy coconut milk, perfect for a cozy meal with a hint of heat and zest.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground ginger
- 2 carrots, diced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon red pepper flakes (adjust for spice level)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil: In a large pot over medium heat, warm 2 tablespoons of olive oil to prepare for sautéing the vegetables.
- Sauté the onion: Add the finely chopped onion and cook for about 5 minutes until it becomes translucent and soft, releasing its natural sweetness.
- Add garlic and fresh ginger: Stir in the minced garlic and fresh ginger, cooking for 1-2 minutes more until fragrant and aromatic.
- Cook the vegetables with ground ginger: Add the ground ginger, diced carrots, and diced red bell pepper to the pot, sautéing for an additional 5 minutes while stirring occasionally to combine flavors.
- Add vegetable broth and simmer: Pour in the 4 cups of vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for about 15 minutes until the carrots are tender.
- Incorporate coconut milk and seasonings: Stir in the coconut milk, soy sauce, lime juice, and red pepper flakes. Let the soup simmer for another 5-7 minutes so the flavors meld together.
- Season the soup: Taste and adjust with salt and pepper as desired for the perfect balance.
- Serve and garnish: Ladle the soup into bowls and garnish generously with fresh chopped cilantro before serving hot.
Notes
- You can adjust the amount of red pepper flakes to tailor the spice level to your preference.
- For a thicker soup, simmer longer or add a small amount of cornstarch slurry.
- This soup is naturally gluten free if you use gluten-free soy sauce.
- Leftovers store well in the refrigerator for up to 4 days.
- To make it vegan, ensure the soy sauce is vegan and no animal-based broth is used.
