in Soup Recipes

Carrot and ginger soup

updated

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Ingredients for 4 servings:

  • 400 g carrot(s)
  • 60 g fresh ginger
  • 50 g butter
  • 1 tbsp sugar
  • 600 ml vegetable stock
  • 150 ml coconut milk
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Peel the carrots and slice thinly. Peel the ginger and dice very finely so that no fibers are noticeable after puréeing. Sauté the carrots and ginger in butter, then sprinkle with the sugar and let it caramelize slightly. Deglaze with stock and coconut milk and bring to a boil. Simmer the soup over medium heat for about 20 minutes, then puree with an immersion blender. Season with salt and pepper. The slight spiciness of the ginger offers a special flavor experience. Serve with toast or baguette. Note: If you’re not very experienced with ginger, you may want to use less or experiment to find the right amount.

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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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