in Soup Recipes

Homemade carrot, ginger and coconut soup

updated

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Ingredients for 4 servings:

  • 500 ml vegetable stock
  • 4 carrots
  • 150 ml coconut milk
  • 1 garlic clove(s)
  • 1 small onion(s)
  • 1 piece(s) ginger, thumb-sized
  • salt and pepper
  • 1 tsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and roughly dice the carrots, onions, and garlic. Then add everything to a pot with a little oil and fry until nicely browned. Then deglaze with the vegetable stock and add the coarsely sliced ​​ginger. Let everything simmer over medium heat for about 30 minutes, until the carrots are tender. Purée the soup with an immersion blender, gradually adding the coconut milk. Purée until the soup reaches a creamy consistency. Finally, season with salt and pepper to taste.

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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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