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Ginger carrot soup with coconut milk and coriander
Velvety carrot and ginger soup garnished with fresh coriander.

Ginger & carrot soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The meeting of earthy sweetness and piquancy. The sugar content of the carrot concentrates during cooking, which is counterbalanced by the freshness of the ginger. The fat of the coconut milk helps the absorption of beta-carotene and gives a creamy texture without dairy products.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot
  • Stick blender or blender
  • Knife and peeler

Instructions

1 ✓

Sauté the onion in the oil until translucent, then add the garlic and ginger. Fry for 1 minute until fragrant.

Tip: Aromatic compounds dissolve best in fat.
2 ✓

Toss in the carrots, stir, then pour over the stock. Season with salt and pepper.

Tip: If you sauté the carrots a little at the beginning, the surface caramelises and becomes sweeter.
3 ✓

Cook under a lid until soft (approx. 20-25 minutes).

Tip: It's done when a fork goes in easily.
4 ✓

Blend until creamy, then stir in the coconut milk. Heat together, but do not boil anymore.

Tip: Blending mechanically emulsifies the soup, and the coconut milk stabilises it.
5 ✓

Serve with fresh herbs.

Tip: Fresh herbs lose their flavour with heat, so sprinkle them on only when serving.

Recipe FAQ

It became too spicy, what should I do?
The strength of ginger varies. Add more coconut milk or a little cooked potato blended in, that dampens the flavours.
Not creamy enough.
Cook a potato into it, its starch acts as a natural thickener, or boil down the liquid.

Ingredients

  • 500 g Carrots (cleaned, sliced)
  • 1 Onion
  • 20 g Fresh ginger (grated)
  • 2 cloves Garlic
  • 1 l Vegetable stock (or water)
  • 200 ml Coconut milk
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 pinch Pepper
  • 10 g Fresh Coriander (or parsley)