Ginger Carrot Soup
Method
Sauté Onion and Ginger: Heat 1 tbsp extra virgin olive oil in a large saucepan over a medium heat. Add the diced onion and grated ginger, cooking for 3 minutes until soft and fragrant.
Cook the Carrots: Add the chopped carrots, stir well, and pour in the vegetable stock. Bring to the boil, then reduce the heat, cover, and simmer for 20 minutes until the carrots are tender.
Blend the Soup: Remove from the heat and blend until smooth using a stick blender, or transfer to a standard blender in batches and return the soup to the saucepan.
Add Coconut Milk: Stir in 60 ml coconut milk for creaminess. Season with salt and freshly ground black pepper to taste.
Serve: Ladle into bowls and garnish with fresh coriander for a burst of flavour.
This vibrant Ginger Carrot Soup offers a perfect balance of sweetness from the carrots and warmth from the ginger, with a splash of coconut milk for creaminess. Garnished with fresh cilantro, it’s a comforting and nourishing soup that’s both light and flavorful. Tomato Basil Soup
Nutrition Facts
Per serving
