in Soup Recipes

Carrot and coconut soup with ginger

updated

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Ingredients for 4 servings:

  • 750 g carrot(s)
  • 150 g celeriac
  • 1 onion(s)
  • 2 tbsp oil
  • 1 piece(s) ginger root, about the size of a walnut
  • 60 ml coconut milk
  • 1 liter vegetable broth

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

LOGI and low-carb suitable

Finely dice the onion and fry in oil. Peel and dice the celery and carrots, and sauté for 3-4 minutes. Deglaze with stock. Peel and finely chop the ginger, and add it. Cook for about 20 minutes, then puree. Stir in the coconut milk.

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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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