Nothing beats the snugly feeling of a warm, creamy bowl of soup. If you have been searching for that go to soup for those cold, dreary days, this carrot ginger coconut soup hits the spot.
I like soups because, not only are they quick and easy to make but you can have them at almost any time of the day! Consider carrot ginger coconut soup for breakfast, as an appetizer or as a snack. Amazing anytime!
Prep: 10 minutes. Cook: 40 minutes.
- 10 carrots
- 1 cup of coconut milk
- 2 cloves of garlic
- ½ teaspoon grated ginger
- 1 red onion
- ½ cup of coriander
- 1 jalapeño pepper
- ½ lemon (juice)
- Salt and black pepper to taste.
- 3 tablespoons of olive oil.
Wash and chop the carrots into chunks.
Heat the olive oil in a sauce pan. Add the chopped onions and cook until translucent.
Add the ginger and garlic and cook for 2 minutes before adding the carrots. If you would like to add some heat to the soup, add some jalapeño peppers at this point. However, because I was going to enjoy this soup with munchkin, I skipped this.
Stir fry for another 2 minutes before adding 1 cup of water. Add 1 knorr cube and the coriander and bring to a boil. Simmer for 30 minutes.
When the carrots are fork ready, blend. After blending, return to the sauce pan and add the coconut milk.
On low heat, stir and add water to achieve your desired thickness and consistency . Add salt, black pepper to taste.
Garnish with jalapeño peppers. Sit back and enjoy with a smug smile on your face 😊
Did you enjoy this recipe? Do share it with your friends and subscribe to receive latest updates direct to your email. Also, kindly let me know in the comments below, what your favourite soup dish is 😉
Join our Facebook group: https://www.facebook.com/groups/230911247396161