Carrot soup with ginger and coconut milk
45 min
Under an hour
Jíme zdravě
Preparation method
Ingredients overview
- 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
Peel the onion and cut it into larger pieces. Peel the carrots and cut them into thinner slices. Peel the ginger and chop it roughly.
Take a large pot and heat olive oil in it over medium heat. Once the oil is hot, add the chopped onion, carrots, 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 to boil, reduce the heat to medium and cook for 20–21 minutes.
After cooking, turn off the heat, blend the soup until smooth with an immersion blender, and serve.
Chef's tip
Before serving, you can add a dollop of plain yogurt (3.5% fat) to the soup, sprinkle it with fresh cilantro, and garnish with freshly ground pepper.
Ingredients
Nutritional values
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