Carrots are a cheerful alternative to pumpkin in spring time. They are also easier to source locally, which helps them cost less here. The warmth of ginger and briyani spices in this soup helps mitigate the remaining chill of early spring; yet I would gladly come back to this recipe on the sunniest of days.
1 cup carrots, chopped
1 cup cauliflower, choppped
1 onion, chopped
1 cup vegetable or chicken broth
1/2 cup coconut milk, optional
1/2 teaspoon ground ginger (or more to taste)
1/2 teaspoon briyani spice blend, optional
- Steam or boil carrots and cauliflower until tender.
- Saute onion over medium heat for 5 minutes, stirring constantly, until tender and golden. Stir in spices.
- Place cooked vegetables and onion into blender and add broth. Puree until smooth.
- Transfer soup puree to a medium saucepan and heat through. Swirl in coconut milk if desired. Serve warm.
Find more recipes and creative ideas at AP Tuesday and Pennywise Platter Thursday.
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