This ubiquitous combo has been around for ages, popping up at spas, restaurants, and even the canned soup aisle at the supermarket. I’ve had a million iterations of this soup, but our version, naturally sweet from slowly sautéed onion and bright with lots of fresh ginger, is particularly good (and easy!). Don’t bother peeling the carrots for this recipe—just give them a good scrub to remove any dirt.
2 tablespoons coconut oil
1 large onion, cut in half and thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons chopped fresh ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala
1 pound carrots, cut into 1-inch pieces (about 2½ cups)
3 cups chicken or vegetable stock
Freshly ground black pepper
Heat the coconut oil in a heavy-bottomed saucepan over medium heat. Add the onion and a
pinch of salt, cover the pot, and sauté over low heat for about 20 minutes, until the onion is very soft and sweet.
Add the garlic and ginger, sauté for 1 minute, then add the cumin, coriander, and garam masala. Sauté for another minute, then add the carrots, stock, and another big pinch of salt. Bring the mixture to a boil, then turn down the heat and simmer gently for about 20 min- utes, or until the carrots are very tender.
Carefully transfer the soup in batches to a high-speed blender, or blend the soup directly in the pot with an immersion blender. Season to taste with salt and pepper.
Recipe and images from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia. Buy the book here.
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