Coconut, Carrot and Ginger Soup

Written by Kajsa IngelssonJanuary 17, 2020

This soup has an asian feel to it, making me dream myself away to a deserted island somewhere in the pacific ocean.. (a girl can dream, right?)

Coconut, Carrot and Ginger Soup

  • 1 medium white or yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 7 large carrots, peeled and chopped
  • 3 cups (almost 8 dl) vegetable stock
  • 1 cup (2,5 dl) canned full-fat coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro and lime/lemon

Make it like this;

  1. In a large saucepan, cook the onion and garlic in either a little olive oil, vegetable stock or water for 3-4 minutes until soft and fragrant.
  2. Add the ginger, carrot and spices. Stir to combine and cook for another few minutes. Add a little splash of vegetable broth if the pan starts to dry out.
  3. Add the coconut milk and vegetable broth and let simmer lightly and uncovered for about 20-25 minutes or until the carrots are cooked through.
  4. Either use an immersion blender right in the pot or transfer the soup to a blender and blend until smooth and creamy.
  5. Season with salt and pepper, if needed.
  6. Serve right away with toppings like fresh cilantro and a squeeze of fresh lime juice.

New on Twitter

Burning trees isn't "green". It is destroying our big hope in this climate crisis: our forests! We must #StopBurningForests and protect our trees! 💚

Your time is the most precious, non-renewable resource you have. https://www.marieforleo.com/2021/09/the-great-reassessment/ via @marieforleo

Don't worry if someone doesn't like you. Most people are struggling to like themselves. #FearlessSoul https://buff.ly/2EKDVPb

Load More...

Archive