Carrot ginger soup
Carrot ginger soup, from above
VegVeganUnited States

Carrot ginger soup

Sweet carrots, a punch of ginger and coconut milk. Sunny, silky and vegan without trying.

35 minTime
3 gProtein each
mildSpice
Carrots go global2 chapters · 1 min read

Make it your way

Grandma's wayCarrots, ginger and coconut milk blended smooth.
The original
198kcalsame
3 gproteinsame
6 gfibresame
35minutessame

Carrot ginger soup.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Olive oil1½ tbsp
Onion1, chopped
Garlic2 cloves
Ginger5 cm piece, grated
Carrot6 to 7, sliced
Cumin powder (ground cumin)½ tsp
Vegetable stock (vegetable broth)3½ cups
Thick coconut milk½ cup
Salt1 tsp
Black pepper½ tsp
Lemona squeeze

Method

3 steps
  1. 1Cook onion, garlic and ginger in oil 5 minutes.
  2. 2Add carrots and cumin, stir 2 minutes, then add stock. Simmer 20 minutes.
  3. 3Blend very smooth with the coconut milk. Season with salt, pepper and lemon.
Serve it like this

Serve in wide bowls with a swirl of coconut milk, cracked pepper and a few coriander leaves. Hot, with toasted bread.

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Make it a meal

What goes with Carrot ginger soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Sourdough bread360 min
Bread or rice Burger buns150 min
With a main Sloppy joes25 min
With a main Salisbury steak40 min
A little snack Garlic bread20 min
A little snack Grilled cheese sandwich15 min
To drink Classic lemonade15 min
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