Description
A velvety and vibrant carrot ginger soup perfect for a light lunch, enhanced with the flavors of coconut milk and coriander.
Ingredients
- 500g carrots, peeled and chopped
- 1 tablespoon ginger, grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 400ml coconut milk
- 500ml vegetable stock
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, sauté until translucent.
- Add the ginger and cook for another minute.
- Add the chopped carrots and vegetable stock, bring to a boil.
- Reduce heat and let it simmer until carrots are tender, about 20 minutes.
- Stir in the coconut milk and blend the soup until smooth using an immersion blender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh coriander.
Notes
- For a spicier kick, add a pinch of chili flakes.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg