John Myers
Carrot Soup with Ginger and Coconut Milk
The perfect carrot soup with ginger and coconut milk recipe with a picture and simple step-by-step instructions.
- 500 g Carrots
- 100 g 1 Zwiebel
- 25 g 1 Stück Ingwer
- 2 tbsp Sunflower oil
- 1 tbsp Ground turmeric
- 1 tsp Salt
- 550 ml Water
- 250 ml Coke milk
- 2 tbsp Coriander cut (here: TK own production)
- 1 tsp Glutamate (alternatively 1 teaspoon instant chicken broth)
- 1 tbsp Ketchup Manis
- Coriander cut for garnish
- Coriander cut for garnish
- Peel the carrots with the peeler, halve the larger ones lengthways and cut all of them into slices. Peel and dice the onion. Peel the ginger and dice it finely. Heat sunflower oil (2 tbsp) in a saucepan, add the vegetables (diced ginger + diced onion and carrot slices) with turmeric (1 tbsp) and salt (1 teaspoon) and stir-fry vigorously. Deglaze with the water (550 ml) and coconut milk (250 ml), add coriander (teaspoon / 2 tbsp) and simmer / cook with the lid on for about 20 minutes. Puree with a hand blender and season with Gluta-mat (1 teaspoon / alternatively 1 teaspoon instant chicken broth) and sweet soy sauce (1 tbsp). Fill the soup into bowls and garnish with coriander and coconut milk, serve.
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