September 08, 2020
Carrot & Ginger Soup
This bright, vibrantly spiced creamy carrot and ginger soup is ideal for chilly days.
Serves 3
Ready in 30 minutes
Calories 137kcals per serving
The leftovers of the soup can be kept in the fridge and enjoyed for three days.
Ingredients
- 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)
Method
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In a large pot heat olive oil and add garlic, onion and ginger, and cook for 3 minutes.
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Add chopped carrots, turmeric and stir well for 1 minute.
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Add the broth and a pinch of salt and black pepper. Bring to the boil.
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Reduce the heat and simmer for about 20-25 minutes, until the carrots are cooked through, and stir occasionally.
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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).
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Stir in coconut milk.
- Use a hand blender to blend the soup up and reach a smooth consistency.
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Serve warm or cold, and add chilli flakes on top if you taste requires.