Creamy carrot soup with ginger and coconut milk
(0)
45 min
Under an hour
Sezamo
O supă cremă exotică și reconfortantă, perfectă pentru zilele răcoroase. Combinația dintre dulceața morcovilor, aroma picantă a ghimbirului și finețea laptelui de cocos creează un echilibru gustativ desăvârșit. Este o rețetă vegană, sănătoasă și foarte ușor de preparat, ideală pentru un prânz ușor sau o cină plină de vitamine.
Ingredients
Preparation method
Ingredients overview
- 100 g yellow onion
- 300 g carrots
- 30 g fresh ginger
- 2 tablespoons extra virgin olive oil
- 600 ml liquid vegetable stock
- 165 ml canned coconut milk
- 1 pinch iodized table salt
- 1 pinch ground black pepper
Preparing the ingredients
Peel the onion and chop it into larger pieces. Peel the carrots and slice them into thin rounds. Peel the ginger and chop it coarsely.
Cooking the soup
In a large 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 stock and coconut milk, season with salt and pepper, then bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 20–21 minutes.
Finishing and serving
Once the vegetables are cooked, turn off the heat and blend the soup with a hand blender until smooth and creamy. Serve the soup warm, optionally with a drizzle of plant-based yogurt or fresh coriander.
Nutritional values
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