in Soup Recipes

Carrot soup with ginger, coconut milk and curry

updated

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Ingredients for 2 servings:

  • 3 shallots
  • 1 cm ginger
  • some oil
  • 800 g carrot(s)
  • 700 ml vegetable stock
  • 200 ml coconut milk
  • e.g. salt and pepper
  • chili powder
  • curry
  • turmeric

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan, nut-free

Peel and finely chop the shallots and ginger. Dice the carrots into small pieces. Sauté the shallots and ginger in a little oil in a saucepan, then add the carrots and sauté briefly. Add the vegetable stock and bring to a boil. Simmer over medium heat for 20 minutes. Then add the coconut milk and purée the soup until smooth. Season to taste with pepper, chili, salt, curry, and turmeric, and serve.

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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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Carrot soup with ginger, coconut milk and curry