Carrot Ginger soup is most suitable for chill and cold weather. The soup is hearty, with the spice of ginger and creaminess of coconut.
Ingredients
- Carrots, [peeled and chopped]
- Vegetable oil
- 1 large onion,
- 3 cloves of garlic, diced, minced or pressed
- 2 tablespoons grated fresh or frozen ginger
- Salt and pepper to taste
- 5 cups vegetable or chicken stock
- 1 cup coconut milk (or heavy cream)Greek yogurt or coconut yogurt for garnish
Preparation
Step 1
- Place a large pot on the cooker over medium heat
- Add the vegetable oil ,
- cook the carrots, onions and garlic.
Step 2
- Grate some ginger, put it in the mixture and stir.
- Add a pinch of salt & pepper
- Add the vegetable stock.
- Cover and simmer until soft.
Step 3
- Remove from heat
- puree using a blender while it’s hot.
- This will help give it a nice smooth texture as seen below;
Step 4
- Return the paste [puree] to the sufuria
- Add the can of coconut milk (or yoghurt/cream of your choice).
- Combine all mixture, then add more salt and pepper, to your taste.
Step 5
- Scoop the soup into bowls
- Serve with a chunk of sour cream, Greek yogurt, coconut yogurt or cream.
The Carrot Ginger soup can be enjoyed with bread, or served as an appetizer.
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