Carrot and Ginger Soup With Coconut Milk
A bowl of creamy Carrot and Ginger Soup With Coconut Milk is the perfect recipe to warm you up on chilly days. Sweet carrots and a hint of ginger come together in this comforting soup recipe, making it rich, velvety, and full of flavour. Top it off with a swirl of coconut milk for an extra creamy finish!
Equipment
- Large pot
- Immersion/ Stick/ Hand Blender or Liquidiser
Ingredients
- 2 tablespoon neutral oil or coconut oil
- 1 brown onion finely chopped
- 3 garlic cloves finely chopped
- 2 tablespoon ginger finely chopped
- 1 tablespoon red chilli pepper finely chopped
- 1.3 kg carrots 1.1kg peeled weight, cut into slices
- 600 ml vegetable stock hot
- 400 g coconut milk from a tin
Garnishes
- fresh coriander
- red chilli slices
- crispy onions
Instructions
- Heat oil in a large pot over low-medium heat. Add the onions, and sautee for 3-4 minutes until starting to soften.
- Add ginger, garlic and chilli and stir for another minute.
- Add the carrot slices, and mix to combine.
- Reserve 4 tablespoon of coconut milk for garnish. Add the rest of it to the carrots. Pour the stock on top, and stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, until the carrots are very tender.
- Blend the soup in a liquidiser or by using an immersion blender until velvery smooth. If it's too thick, add a splash of hot water.
- Divide the soup between bowls, swirl the reserved coconut milk on top and garnish with coriander, crispy onions and chilli slices.
Nutrition
Calories: 417kcalCarbohydrates: 40gProtein: 6gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 835mgPotassium: 1329mgFiber: 10gSugar: 18gVitamin A: 54648IUVitamin C: 28mgCalcium: 136mgIron: 4mg
Tried this recipe?Let us know how it was!