Creamy Carrot Soup with Ginger (Vegan Recipe) | The Frugal Chef

This creamy carrot soup is easy, healthy and delish! The recipe is 👇 WATCH THE ORIGINAL VERSION OF THIS VIDEO HERE - VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : Carrot Ginger Soup Recipe Oil 3 scallions — trimmed and chopped (white, light green and dark green) 1 to 2 inch piece of fresh ginger — peeled and sliced 1 small jalapeño — seeded, membrane removed, chopped (optional) 4 medium carrots — peeled and chopped 1/4 teaspoon ground cumin 1 handful of cilantro — leaves and stems4 cups water 1 - 13 oz (403 ml) can of unsweetened coconut milk Salt & Pepper Chopped cilantro and scallion greens for garnish Lemon or lime wedges to serve on the side Heat some oil in a pot. Add the scallions and sauté for a couple of minutes, stirring occasionally. Add the ginger and jalapeño, if using. Add the carrots. Sauté for a couple of minutes, stirring occasionally. Add the cumin and stir well. Cook for another 2 minutes. Add the cilantro and the water. Cover the pot and bring to a boil. Reduce the heat and simmer for about 20 minutes — until the carrots are softened. Add the coconut milk to the cooked carrots. Season with salt and pepper. Allow the soup to cool down a bit and transfer it to a blender. Blend until smooth. I prefer not to use an immersion blender for this soup because it tends to leave little chunks. I want this to be as silky as possible. If you do not have a high powered blender you will have to strain it in order to get rid of the ginger fibers. Taste for salt and adjust as needed. Heat through and serve with a sprinkle of chopped cilantro on top. Serve with lime wedges on the side. Enjoy! Music courtesy of Artlist - Danpun - Happy to be Happy