Teresa's Recipes
Carrot and Ginger Chowder
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.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 4 large, chopped Carrots
- 2 medium, diced Potatoes
- 4 cups Vegetable broth
- 1 can (13.5 ounces) Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped (for garnish) Fresh cilantro
Dietary Notes
- 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
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.
Tips
- For an extra kick, add a pinch of red pepper flakes during cooking.
- Feel free to substitute sweet potatoes for regular potatoes for a different flavor profile.
- This chowder can be made ahead of time and stored in the refrigerator for up to 3 days, making it a great option for meal prep.