Vegan Coconut Carrot Soup

Take cozy to new levels with this velvety vegan carrot soup simmered with ginger, coconut milk, turmeric, and Chinni’s Coconut Peanut Pachadi. Creamy, comforting, and gently savory, it’s a nourishing bowl with warm South Indian flair.

Ingredients

1½ lb carrots, peeled and cut into large chunks
3 inches of ginger, peeled and sliced (about 1 ounce)
2 tablespoons olive oil
1 tablespoon kosher salt
¼ teaspoon ground black pepper
1 can (13.5 ounces) coconut milk
2 cups vegetable stock or water
½ cup Chinni’s Coconut Peanut Pachadi
½ teaspoon turmeric
Crushed peanuts, for garnish (optional)

Directions

In a medium pot, sauté the ginger in olive oil over medium heat for about 5 minutes.
Add the carrots, salt, and pepper, and cook for another 10 minutes, stirring frequently.
Add the coconut milk, vegetable stock, Coconut Peanut Pachadi, and turmeric. Stir well and bring to a simmer. Cook for about 20 minutes, stirring occasionally, until the carrots are very tender.
Carefully transfer the mixture to a blender and purée until smooth.
Serve immediately, garnished with a drizzle of coconut milk and crushed peanuts, if desired.