Carrot and Coconut Soup with Ginger

In this post, I’ll show you a quick and easy recipe for a carrot and coconut soup with ginger. The recipe is great either as a starter for a menu or as a main course served with fresh bread.

A creamy and warm carrot and coconut soup is just the thing for cold and wet seasons. But this soup can also be eaten cold in summer when it’s hot outside and you just want to eat something light and refreshing. So whatever the season, my carrot and coconut soup is always good!

The great thing about this carrot and coconut soup is that you only need a few ingredients and the soup is ready in 30 minutes. If you’re basically a soup fan, take a look at mine Soup collection past.

Easy recipe

Carrot coconut soup with ginger

Find the ingredients and instructions for Carrot and Coconut Soup with Ginger.

Prep time

10 min

Cook time

20 min

Yield

6 servings

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Ingredients

− 6 +

• 1 kgcarrots
• 1 cancoconut milk
• 1.5 lvegetable broth
• 200 gpotatoes
• 5 gginger
• salt, pepper, garlic
• parsley, fresh
• grain mixture to taste for serving

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Instructions

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1. Peel the carrots and potatoes, cut into pieces and cook in the vegetable broth at medium temperature for about 20 minutes until soft.
2. Stir in the coconut milk and chopped ginger and simmer for about 5 minutes. Then, using a blender, finely puree the soup and add a little more water depending on the consistency
3. Season with salt, pepper and garlic
4. Finally, serve with fresh parsley and a grain mixture to taste.

Nutrition per serving

Calories

261 kcal

Protein

4.3 g

Carbohydrates

28 g

Sugar

11.7 g

Fat

16.6 g

Saturated fat

14.2 g

Fibre

6.9 g

Salt

1.8 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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