Carrot Cream Soup with Ginger and Coconut Milk

Name: Carrot Cream Soup with Ginger and Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g of yellow onion; 300 g of carrots; 30 g of fresh ginger; 2 tablespoons of extra virgin olive oil; 600 ml of liquid vegetable broth; 165 ml of canned coconut milk; 1 pinch of iodized table salt; 1 pinch of ground black pepper

45 min

Under an hour

Sezamo

Preparation method

Ingredients overview

100 g of yellow onion
300 g of carrots
30 g of fresh ginger
2 tablespoons of extra virgin olive oil
600 ml of liquid vegetable broth
165 ml of canned coconut milk
1 pinch of iodized table salt
1 pinch of ground black pepper

Ingredient preparation

Peel the onion and cut it into larger pieces. Peel the carrots and cut them into thin slices. Peel the ginger and cut it coarsely.

Cooking the soup

In a spacious pot, heat the olive oil over medium heat. Add the onion, carrots, and ginger and sauté them together for 6–7 minutes. Pour in the vegetable broth and coconut milk, season with salt and pepper, then bring to a boil over high heat. When it starts to boil, reduce the heat to medium and let it simmer for 20–21 minutes.

Finishing and serving

After the vegetables have cooked, turn off the heat and blend the soup with an immersion blender until it becomes smooth and creamy. Serve the soup warm, optionally with a dollop of plant-based yogurt or fresh coriander.