in Soup Recipes

Carrot and coconut soup

updated

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Ingredients for 4 servings:

  • 300 g carrot(s)
  • 20 g fresh ginger
  • 1 onion(s)
  • 2 tbsp oil
  • 250 ml vegetable stock
  • 250 ml juice (carrot juice)
  • 200 ml coconut milk
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and roughly dice the carrots. Peel and finely dice the ginger and onion. Heat the oil and sauté the carrots, ginger, and diced onion for about 2 minutes over medium heat. Pour in the vegetable stock and carrot juice, cover, and simmer for 15 minutes. Puree everything finely, add the coconut milk, and bring to a boil. Season with salt and pepper. Serve with baguette or wholegrain bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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