Back

Creamy carrot soup

Time
30 minutes
Servings
4

This creamy carrot soup relies on simple and inexpensive ingredients. With a hint of ginger, orange and coconut milk, you will be surprised by the great flavours.

lets get
cooking

Ingredients
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 cm ginger, grated
  • 1 clove of garlic, finely chopped
  • 1 kg carrots, coarsely sliced
  • 700 ml vegetable stock
  • 200 ml coconut milk
  • 1 orange, squeezed
  • Optional: 4 tbsp thickened cream and fresh herbs
Contributor
Veggies first
Veggies First
Preparation
  • Heat the oil in a soup pan. Fry the onion until transparent, add the ginger and garlic and fry for about 2 minutes, then add the carrots. Fry for a further 3 minutes, then add the vegetable stock and the coconut milk.
  • Bring to a boil and simmer for 15 to 20 minutes until the carrot is soft.
  • Puree the soup with a hand blender or in a food processor. Stir in the orange juice and season with salt and pepper.
  • Divide the soup among the plates, drizzle with cream and garnish with fresh herbs.
Contributor
Veggies first
Veggies First