Carrot ginger coconut soup 🥕 🧡
Our carrot, ginger and coconut soup is super creamy and delicious: you’ll love it! The vegan soup with coconut milk is the perfect appetizer or light lunch.
INGREDIENTS
800 g carrots
2 onions
2 cloves garlic
4 tbsp olive oil
1 teaspoon curry powder
100 ml orange juice
800 ml vegetable broth
400 ml coconut milk
40g fresh ginger
1 tsp salt
1 pinch of pepper
1 pinch of cayenne pepper
1 lemon juice
1 bunch fresh herbs (e.g. coriander)
PREPARATION
1. Peel or wash the carrots and brush them well.
Cut off the stem and cut the carrots into 2 x 2 cm cubes.
Peel the onions and garlic and dice roughly.
2. Heat the olive oil in a pot and slowly sauté the onions with the garlic without them taking on any color.
Add a third of the carrots and sauté for about 2 minutes.
3. Sauté the curry powder for 1 minute, add the orange juice and let it boil down. Add the remaining carrots, fill with the vegetable stock and simmer until the carrots are soft.
4. Pour in the coconut milk and bring to the boil again. Meanwhile, peel the ginger, grate it finely and add it to the soup. Puree finely with the blender.
Season with salt, pepper, cayenne pepper and lemon juice. Wash the herbs, if necessary pluck them from the stems and chop roughly.
Sprinkle the soup with chopped herbs. Bon appetit!
