in Soup Recipes

Carrot and coconut soup

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 2 large onions
  • 2 cloves garlic
  • 1 can coconut milk
  • 750 ml vegetable stock
  • Butter or oil
  • Salt
  • pepper
  • chili powder
  • Ginger powder
  • turmeric
  • Sugar
  • Broth, instant

Instructions

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

super delicious!

Roughly chop the onions and garlic, and fry in a large pot with a little butter or oil until golden brown. Then add the sliced ​​carrots and season with salt, pepper, and sugar. Add the vegetable stock and simmer until the carrots are tender. Puree the soup until smooth. Add the coconut milk (calorie-conscious eat 1/2 a can) and season to taste with chili, pepper, instant broth, or salt, ginger, and turmeric. The soup should be spicy to hot. It tastes especially good with sautéed shrimp as a garnish. But it’s also delicious on its own!

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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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