Creamy Carrot and Pumpkin Ginger Soup with Coconut Milk and Ricotta

1In a large pot, heat the olive oil (2 tablespoons) over medium heat. Add the diced yellow onion (1 large) and sauté until translucent, about 5 minutes.

2Stir in the grated fresh ginger (2 tablespoons) and cook for an additional 2 minutes until fragrant.

3Add the chopped carrots (4 lbs) to the pot and stir to combine with the onion and ginger mixture. Cook for about 5 minutes, stirring occasionally.

4Pour in the vegetable broth (4 cups) and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the carrots (4 lbs) are tender.

5Once the carrots (4 lbs) are tender, add the pumpkin puree (1 cup), coconut milk, ground cumin (1 teaspoon), ground coriander (1 teaspoon), nutmeg (½ teaspoon), salt, and pepper. Stir well to combine.

6Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.

7Return the blended soup to the pot and stir in the ricotta cheese (1 cup) until well incorporated. Heat the soup gently over low heat until warmed through, about 5 minutes.

8Taste and adjust seasoning if necessary. Serve hot, garnished with a dollop of additional ricotta cheese (1 cup) if desired.