Ginger Carrot Cream Soup with Coconut Milk

Name: Ginger Carrot Cream Soup with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ázsiai konyha
Ingredients: 2 medium red onions; 300 g carrots; 30 g fresh ginger; 2 tbsp olive oil; 600 ml vegetable broth; 165 ml canned coconut milk; 1 pinch salt; 1 pinch black pepper

45 min

Under an hour

Kifli Kukták

Preparation method

Ingredients overview

2 medium red onions
300 g carrots
30 g fresh ginger
2 tbsp olive oil
600 ml vegetable broth
165 ml canned coconut milk
1 pinch salt
1 pinch black pepper

Peel the red onion and cut it into larger pieces. Clean the carrots and slice them into thin rounds. Peel the ginger and chop it roughly.

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and ginger, then sauté for 6–7 minutes. Pour in the vegetable broth and coconut milk, season with salt and pepper, then bring to a boil. Once it boils, reduce the heat and cook for 20–21 minutes, until the vegetables soften.

After cooking, turn off the heat and blend the soup until creamy with an immersion blender. Serve warm.