in Soup Recipes

Carrot, ginger and coconut soup

updated

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Ingredients for 4 servings:

  • 600 g carrot(s)
  • 1 onion(s)
  • 2 cm ginger
  • 1 clove(s) garlic
  • 20 g butter
  • 2 tbsp cane sugar
  • 1 tbsp turmeric
  • 2 tbsp soy sauce
  • 1 can coconut milk
  • some chili powder
  • 1 liter vegetable broth
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Chop the onion, garlic, and ginger. Sauté them in a large pot with the butter and brown sugar until caramelized. Chop the carrots and add them. Add the turmeric, soy sauce, a pinch of chili powder, and the vegetable stock. Simmer for 20 minutes. Purée the soup with a hand blender, add the coconut milk, and blend again. Season with salt and pepper and serve warm.

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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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