Soup Of The Day Recipe

Prep vegetables

Peel and roughly chop carrots into 1-inch pieces so they cook evenly. Dice the onion, peel and mince the ginger, and mince the garlic.

Sweat aromatics

In a large heavy-bottomed pot over medium heat, add olive oil. When hot, add the diced onion and a pinch of salt. Cook, stirring occasionally, until onion is soft and translucent, about 5–7 minutes. Add the minced ginger and garlic and cook for another 1–2 minutes until fragrant, taking care not to brown them.

Add carrots and spices

Add the chopped carrots to the pot and stir to coat with the oil and aromatics. Sprinkle in the ground cumin and red pepper flakes (if using) and cook for 1 minute to bloom the spices.

Simmer

Pour in the vegetable broth, scrape up any browned bits from the bottom of the pot, and bring to a gentle boil. Reduce heat to a simmer, cover partially, and cook until carrots are very tender when pierced with a fork, about 20–25 minutes.

Blend until smooth

Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot. Be cautious with hot liquids.

Finish with coconut milk

Stir in the canned coconut milk and return the pot to low heat. Warm gently — do not boil — until heated through, about 3–5 minutes. Taste and adjust consistency with up to 1/2 cup extra broth or water if desired.

Season the warmed soup with maple syrup (or honey), lime juice, kosher salt, and freshly ground black pepper. Whisk or stir thoroughly and simmer on low for 2 minutes to let flavors meld. Taste and adjust salt, acid (lime), or sweetness to balance the ginger and coconut.

Ladle soup into bowls. Drizzle extra coconut milk on top in a swirl if desired, sprinkle with chopped cilantro and toasted coconut flakes, and finish with a crack of black pepper. Serve hot.