in Soup Recipes

Anna's Asian carrot soup with ginger

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 4 potatoes
  • 1 onion(s)
  • 50 g ginger
  • 100 ml wine, white, dry
  • 800 ml vegetable stock
  • 250 ml coconut milk
  • 1 tbsp maple syrup, alternatively honey
  • 2 stalk(s) cinnamon
  • 3 carnations
  • 4 tbsp fish sauce
  • Oil, for sautéing
  • cardamom
  • Coriander, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely chop the carrots, potatoes, onion, and ginger, and sauté in a little oil. Add the cinnamon stick and cloves and deglaze with white wine. Once all the liquid has reduced, add the vegetable stock and coconut milk and continue simmering over medium heat until the vegetables are tender. Remove the cinnamon stick and cloves, puree the soup, and season with the spices. Sprinkle with coriander and serve. If you like, you can add a little turmeric to give the soup a nice yellow color.

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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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