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Home Romige wortelsoep met gember en kokosmelk

Soup Vegetarian Vegan Quick Autumn Winter Ginger Coconut

Carrot soup is a classic that never gets old, especially when you amp it up with fresh ginger and a splash of coconut milk. The ginger adds a kick, the coconut milk provides creamy depth, and the carrots do the rest. For this, use a good soup pot with enough capacity, because this recipe serves four people. Ladle the soup into pretty bowls and serve immediately so everyone at the table is warmed up right away.

Recipe

Creamy carrot soup with ginger and coconut milk

This creamy carrot soup with ginger and coconut milk is exactly what you need: quick to make, full of character and flavorful enough for both a weeknight and a cozy dinner.

Course	Starter
Kitchen	Asian-inspired
Servings	4 servings

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Soup pot
Immersion blender
Cutting board
Sharp knife
Grater
Ladle
Bowls

Ingredients

700 g carrots
1 large onion
3 cloves of garlic
20 g fresh ginger
400 ml coconut milk
800 ml vegetable stock
2 tbsp olive oil
Salt and pepper to taste
A splash of lime juice (optional)
Fresh coriander, for garnish
Roasted pumpkin seeds, for garnish

How to make creamy carrot soup with ginger and coconut milk?

Peel the carrots and cut them into large pieces. Peel and finely chop the onion. Peel the ginger and grate it finely.
Heat a splash of olive oil in the soup pot over medium heat. Sauté the onion for 3 minutes until soft and translucent.
Add the garlic and grated ginger and cook for another minute. Stir well so they don't burn.
Add the carrot pieces to the pot and stir everything together. Pour in the vegetable stock so the carrots are well covered.
Bring to a boil and let the soup simmer gently for 20 minutes until the carrots are tender and soft.
Remove the pot from the heat. Purée the soup until smooth with an immersion blender.
Pour in the coconut milk and stir through. Season with salt, pepper and optionally a splash of lime juice for a fresh note.
Warm the soup briefly over low heat. Ladle into bowls and garnish with a drizzle of coconut milk, freshly chopped coriander and optionally roasted pumpkin seeds.

Cooking mode Prevents your screen from going to sleep

This soup is best served in deep bowls with a wide rim. That way the soup stays warm longer and it also looks neatly presented. A bowl with about 500 ml capacity is perfect for a generous portion. Quality on the table doesn't have to be complicated.

Make a large pot and store the rest in the fridge. The soup keeps for up to three days and actually tastes even better the next day. Serve with a slice of good bread and you have a complete meal. Simple, tasty and always a hit.

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