Julia Turshen's Ginger Carrot Soup

🥘 Ingredients

• carrots
  2 lbs
• chili oil
• extra-virgin olive oil
  4 tbsp
• fresh ginger
  1 3-inch piece
• full-fat coconut milk
  1 13.5-oz can
• ground dried ginger
  2 tsp
• kosher salt
• vegetable broth
  4 c
• yellow onion
  1 large

🍳 Cookware

• large heavy pot
• immersion blender
• blender

1. 1

   Place the extra-virgin olive oil in a large heavy pot (such as a Dutch oven) over medium heat. Add the carrots (peeled and roughly chopped), yellow onion (chopped), fresh ginger (peeled and finely chopped), and ground dried ginger and season with a large pinch of kosher salt . Cook, stirring now and then until the vegetables begin to soften, about ⏱️ 10 minutes .

   extra-virgin olive oil: 4 tbsp, carrots: 2 lbs, yellow onion: 1 large, fresh ginger: 1 3-inch piece, ground dried ginger: 2 tsp, kosher salt
2. 2

   Add the full-fat coconut milk and vegetable broth . Bring to a boil, then lower the heat to a simmer and season to taste with salt (the exact amount depends on how salty your broth is). Cover the pot and cook until the carrots are incredibly tender, about ⏱️ 20 minutes .

   full-fat coconut milk: 1 13.5-oz can, vegetable broth: 4 c
3. 3

   Use an immersion blender to puree everything together (or do this in batches in a regular blender ). Season the soup to taste with salt and serve hot, topped with chili oil .

   chili oil