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–+ servings
coconut-carrot-soup
Gorgeous & Creamy Carrot and Ginger Soup
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Total Time 35 minutes
Servings 2 persons
Calories 589
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Equipment

  • Cooking pot

Ingredients 

  • 1 pound carrots
  • 1 onion medium sized
  • 1 cup vegetable broth 240 ml
  • 1 pint coconut milk 2 cups (500 ml)
  • 1 tsp paprika powder spicy or mild
  • 1 piece ginger thumbnail size
  • salt and pepper to taste

Instructions 

  • Peel the onion and cut into small pieces. Be careful when handling the onion. Preheat a high soup pot and sauté the onion lightly on very low heat with a little oil. This will take around 5- 10 minutes. The color should be slightly light brown.
  • Then put carrots and the chopped ginger with the vegetable stock in the same pot and bring to the boil.
  • Simmer for 20 minutes until the carrots are soft. When the carrots are soft, add the coconut milk.
  • Add another ¾ cup of water (to rinse the rest of the coconut milk out of the can) and stir well. Puree everything together with a hand blender.
  • Add salt, pepper, if desired hot paprika spice and simmer for another 10 minutes.

Notes

If the soup is for children, leave out the ginger and the hot paprika, as children often do not tolerate spicy ingredients well.
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Author: Susan Queck
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