in Soup Recipes

Quick carrot soup

updated

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Ingredients for 2 servings:

  • 1 can coconut milk
  • 1 piece(s) ginger, 1 – 2 cm
  • 300 g carrot(s)
  • 1 tsp curry paste, yellow
  • some salt and pepper
  • some chili

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

from the blender, vegetarian

Peel the carrots and ginger. Then cut them into approximately 1 cm pieces. Place both in the blender along with the coconut milk and spices. My blender has a smoothie and soup function. It works really well and is ready in just a few minutes. The amount of curry paste and chili can vary according to taste. The soup can be eaten hot or cold. To eat warm, pour the liquid into a suitable saucepan and heat for about 5 minutes over medium heat. You can also use curry powder instead of the curry paste. This makes the dish vegan.

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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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