Carrot-Ginger Soup with Coconut Milk

Name: Carrot-Ginger Soup with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asiatische Küche
Ingredients: 100 g yellow onion; 300 g carrots; 30 g fresh ginger; 20 g extra virgin olive oil; 600 ml organic vegetable broth; 165 g canned coconut milk; 1 pinch fine salt; 1 pinch ground black pepper

45 min

Under an hour

Knuspr-Küche

Ingredients

Price per portion:€ 6.61

Ingredients

Select all ingredients

Yellow onion 100 g Zwiebel gelb

Carrots 300 g Karotten

Ginger 30 g Ingwer frisch

Extra virgin olive oil 20 g Olivenöl extra nativ

Vegetable broth 600 ml Gemüsebrühe Bio

Coconut milk 165 g Kokosmilch Dose

Salt 1 Prise Salz fein

Ground black pepper PL 1 Prise Pfeffer schwarz gemahlen

Preparation method

Peel the onions and cut them into coarse pieces. Also peel the carrots and slice them thinly. Peel the ginger and chop it coarsely.

Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the prepared onions, carrots, and ginger and sauté everything together for about 6–7 minutes.

Then pour the vegetable broth and coconut milk into the pot. Season with salt and pepper and bring to a boil over high heat. Once the soup is boiling, reduce the heat to medium and let everything simmer for about 20–21 minutes.

Chef's tip

For an extra touch, you can garnish the soup before serving with a dollop of yogurt (or a vegan alternative), fresh coriander, and some freshly ground pepper.