This bright, vibrantly spiced creamy carrot and ginger soup is ideal for chilly days.
Ready in 30 minutes
Calories 137kcals per serving
The leftovers of the soup can be kept in the fridge and enjoyed for three days.
- 1 lb (240g) carrots, peeled and cut into chunks
- 1 small onion, chopped
- 2 tbsp fresh ginger, minced
- 1 garlic clove, sliced
- 1 tsp ground turmeric
- 1 1/2 tbsp olive oil
- 3 cups vegetable broth
- 1/3 cup coconut milk
- salt and pepper to taste
- chilli flakes (optional)
In a large pot heat olive oil and add garlic, onion and ginger, and cook for 3 minutes.
Add chopped carrots, turmeric and stir well for 1 minute.
Add the broth and a pinch of salt and black pepper. Bring to the boil.
Reduce the heat and simmer for about 20-25 minutes, until the carrots are cooked through, and stir occasionally.
Remove pot from the heat, check the seasoning and the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid before blending).
Stir in coconut milk.
- Use a hand blender to blend the soup up and reach a smooth consistency.
Serve warm or cold, and add chilli flakes on top if you taste requires.