John Myers
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Carrot-ginger-coconut Soup
The perfect carrot-ginger-coconut soup recipe with a picture and simple step-by-step instructions.
For the soup:
- 2 Pc. Diced onion
- 2,5 Pc. Chopped garlic
- 645 g Carrots
- 125 ml Orange juice
- 200 ml Vegetable broth
- 200 ml Coconut milk
- 18,75 g Grated ginger
- 1,25 tsp Honey
- 1,25 tbsp Curry powder
- 2 tbsp Butter
- Salt and pepper
For the shrimp skewer:
- 18 Pc. King prawns
- 2 Pc. Garlic cloves
- Olive oil
- Salt and pepper
- Cut the carrots as small as possible and fry in the butter. After a few minutes, mix with the honey and let it caramelize slightly. Then add onions and garlic and mix with the carrots.
- Deglaze with the vegetable stock and orange juice and simmer gently.
- Add the ginger and curry powder to the saucepan. When the carrots are nice and soft, puree them and season with salt, pepper and paprika powder.
- Clean and wash the king prawns and pat dry. Put the prawns on a wooden skewer. Heat the olive oil in a pan, fry the garlic and after a moment add the prawn skewers. Add the juice of ½ lime.
- Put the soups in bowls, arrange the shrimp skewers on the plate.
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