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Carrot and Ginger Chowder

Name: Carrot and Ginger Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Olive oil', 'amount': '2 tablespoons'}; {'ingredient': 'Onion', 'amount': '1 medium, chopped'}; {'ingredient': 'Garlic', 'amount': '3 cloves, minced'}; {'ingredient': 'Fresh ginger', 'amount': '1 tablespoon, grated'}; {'ingredient': 'Carrots', 'amount': '4 large, chopped'}; {'ingredient': 'Potatoes', 'amount': '2 medium, diced'}; {'ingredient': 'Vegetable broth', 'amount': '4 cups'}; {'ingredient': 'Coconut milk', 'amount': '1 can (13.5 ounces)'}; {'ingredient': 'Ground cumin', 'amount': '1 teaspoon'}; {'ingredient': 'Ground turmeric', 'amount': '1 teaspoon'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}; {'ingredient': 'Fresh cilantro', 'amount': '1/4 cup, chopped (for garnish)'}

Indulge in the warmth of this creamy Carrot and Ginger Chowder, a delightful blend of fresh carrots and zesty ginger that will comfort your soul. This vibrant orange bowl of goodness is not only visually appealing but also packed with nutrition, making it a perfect dish for any time of the year. The combination of coconut milk and spices creates a rich, velvety texture, while fresh cilantro adds a pop of freshness to each spoonful. A true testament to the versatility of vegetables, this chowder is a comforting choice that celebrates the humble carrot—a staple in many cultures around the world, often associated with health and vitality.

Servings: 6

Ingredients

Olive oil: 2 tablespoons
Onion: 1 medium, chopped
Garlic: 3 cloves, minced
Fresh ginger: 1 tablespoon, grated
Carrots: 4 large, chopped
Potatoes: 2 medium, diced
Vegetable broth: 4 cups
Coconut milk: 1 can (13.5 ounces)
Ground cumin: 1 teaspoon
Ground turmeric: 1 teaspoon
Salt: to taste
Black pepper: to taste
Fresh cilantro: 1/4 cup, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat.
Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until fragrant and the onions are translucent.
Stir in the chopped carrots and diced potatoes, mixing well to combine.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the carrots and potatoes are tender.
Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency. If using a regular blender, allow the soup to cool slightly before blending in batches.
Return the pureed soup to the pot and stir in the coconut milk, ground turmeric, ground cumin, salt, and black pepper. Heat over low for an additional 5 minutes, allowing the flavors to meld.
Ladle the chowder into bowls and garnish with chopped fresh cilantro before serving.

Dietary Information

Servings: 6 • Dish Type: Soup • Prep Time: 15 minutes • Cook Time: 30 minutes • Calories: 250 • Fat: 14g • Carbs: 30g • Protein: 4g • Sodium: 600mg • Sugar: 4g