Carrot Soup with Ginger and Coconut Milk

4 SERVINGS

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INGREDIENTS

2 small onions (2× approx. 50 g)
300 g carrots
30 g fresh ginger
2 tablespoons olive oil
600 ml vegetable broth (you can also use water)
165 ml canned coconut milk
Salt
Pepper

INSTRUCTIONS

1
Peel the onion and cut it into larger pieces. Peel the carrot and cut it into thin slices. Peel the ginger and chop it coarsely.
2
Take a larger pot and heat olive oil in it over medium heat. Once the oil is hot, add the chopped onion, carrot, and ginger to the pot and sauté together for 6–7 minutes over medium heat. Then pour in the vegetable broth and coconut milk, season with salt and pepper, and bring to a boil over high heat. Once the contents of the pot start boiling, reduce the heat to medium and cook for 20–21 minutes.
3
After cooking, turn off the heat, blend the soup until smooth with an immersion blender, and serve.

Tip

Before serving, you can add a dollop of plain yogurt (3.5% fat) to the soup, sprinkle it with fresh coriander, and garnish with freshly ground pepper.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.