Coconut & Ginger Carrot Soup

Today I’d like to share another recipe out of my “go-to list” with you. One of those recipes I know I can always make because it’s delicious, easy, healthy, and budget friendly. I’m talking about spicy and sweet coconut & ginger carrot soup! You only need a couple of ingredients for this dish and it’s super simple to make. Let’s take a look!

Ingredients

1 kg carrots
500 ml vegetable broth
400ml coconut milk
1 big onion
2 cloves garlic
chunk of ginger (between 5 and 10 cm)
2 tbsp oil of choice
1 chilli pepper (or 1 tsp powdered cayenne pepper)

Serves 3 or 4

Dice the onion and garlic. Heat up 2 tablespoons of oil in a big pot, and sautée the onion and garlic. Clean and chop your carrots into evenly sized pieces. Add them to the pot and cook for 5 minutes. Peel and dice the ginger and add to the carrots. Add the vegetable broth, turn down the heat and allow to simmer for 15/20 minutes, until the carrots soften. If you’re using fresh chilli, chop it finely and add to the carrots at this point. Blend the soup with a handheld blender, then add coconut milk until the soup is nice and creamy. I ended up adding the whole can of 400 ml. If you’re using powdered cayenne pepper, add one teaspoon or however much you want now. Stir everything together well and your soup is done!

You can add a dash of lemon or lime juice to add a bit of acidity, and some yummy croutons baked in coconut oil to add a bit of crunch.

I don’t cook with Asian flavours often, but this coconut & ginger carrot soup is definitely something I make regularly. It’s so good! If you try this recipe, please let me know what you think :)