Carrot Ginger Soup with Coconut Lime Drizzle and Crispy Shallots

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, diced
• •2 garlic cloves, minced
• •1 tablespoon ginger, freshly grated
• •1 pound carrots, peeled and chopped
• •4 cups vegetable broth
• •1 cup coconut milk
• •1 lime, juiced
• •Salt to taste
• •Pepper to taste
• •2 shallots, thinly sliced
• •2 tablespoons all-purpose flour
• •1/4 cup vegetable oil for frying
• •1/4 cup fresh cilantro for garnish

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

2. 2

   Stir in the minced garlic and freshly grated ginger, cooking for another 1-2 minutes until fragrant.

3. 3

   Add the peeled and chopped carrots to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the carrots are tender.

4. 4

   While the soup is simmering, prepare the crispy shallots. Toss the thinly sliced shallots in the all-purpose flour until evenly coated. Heat 1/4 cup of vegetable oil in a small pan over medium heat. Fry the shallots in batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate. Set aside.

5. 5

   Once the carrots are tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.

6. 6

   Stir in the coconut milk and lime juice, then season the soup with salt and pepper to taste. Heat gently for 2-3 minutes to warm through.

7. 7

   Ladle the soup into bowls and drizzle with additional coconut milk and lime juice for a creamy, tangy finish. Top with crispy shallots and garnish with fresh cilantro.

8. 8

   Serve immediately and enjoy!