Recipes Savoury Bites

Carrot Ginger Soup with Coconut Milk

I’m sure that all of you after that heavy in food Holiday season are dreaming of something lighter, simple but still delicious! That was exactly what I was dreaming of! So why not have the dream come true much quicker than you think?!

We all usually have excess carrots in our fridges and often simply lack new ideas on what to do with them. This recipe is a great way to solve that problem!

Carrot soup is quick and simple to make even on a work day. A good portion of fresh ginger, with its anti inflammatory properties, and organic coconut milk lift the soup’s flavour and add to its health benefits! If you are not a fan of coconut milk, you can skip adding it and simply enjoy a delicious carrot-ginger soup. You can also experiment with different garnishing such as: toasted sunflower, sesame or pumpkin seeds. Easy, quick, healthy and vegan! Perfect!

Recipe

5 medium size carrots
1/2 liter (2 cups) vegetable stock (or water)
1/2 liter (2 cups) water
2 small knobs fresh stem ginger
1/2 can organic coconut milk*
juice from 1/4 lime
fresh basil or coriander (chopped)
salt and pepper to taste

Prep time

30 minutes

Serves

2 larger bowls

Instructions

  • Prepare the carrots: clean, peel and cut them into 3-4 cm (1-1,5 inch) pieces.

  • Put them into a medium size pot, add water and vegetable stock. Place the pot over medium heat and boil for around 15 minutes or until the carrots are soft and will be easy to blend.

  • Using a hand blender or a food processor blend the carrots (together with boiling water) to a very smooth puree. If it’s too thick simply add more water until you’re happy with the consistency.

  • Place the mixture back to the pot. Add ginger pressed through a garlic press and salt and pepper to taste. Stir all and simmer on a lower flame for 2-3 minutes. Do cover the pot with a lid, otherwise the soup will blob and splash all over your kitchen!

  • Uncover the pot, add 1/2 can of coconut milk (mix the can contents well before that) and simmer for another minute or two.

  • Taste the soup, add lime juice and any additional ginger, salt or pepper, if you feel it needs it. Serve with chopped coriander or basil sprinkled on top and a piece of your favourite bread.

  • *Baker’s Note: Quality of produce in this recipe is crucial. Make an effort and buy carrots from a good, checked source as well as organic coconut milk with no aditives and preservatives (just coconut and water).

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