Coconut, Carrot and Ginger Soup

This soup has an asian feel to it, making me dream myself away to a deserted island somewhere in the pacific ocean.. (a girl can dream, right?)

Coconut, Carrot and Ginger Soup

  • 1 medium white or yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 7 large carrots, peeled and chopped
  • 3 cups (almost 8 dl) vegetable stock
  • 1 cup (2,5 dl) canned full-fat coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro and lime/lemon

Make it like this;

  1. In a large saucepan, cook the onion and garlic in either a little olive oil, vegetable stock or water for 3-4 minutes until soft and fragrant.
  2. Add the ginger, carrot and spices. Stir to combine and cook for another few minutes. Add a little splash of vegetable broth if the pan starts to dry out.
  3. Add the coconut milk and vegetable broth and let simmer lightly and uncovered for about 20-25 minutes or until the carrots are cooked through.
  4. Either use an immersion blender right in the pot or transfer the soup to a blender and blend until smooth and creamy.
  5. Season with salt and pepper, if needed.
  6. Serve right away with toppings like fresh cilantro and a squeeze of fresh lime juice.







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