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Carrot-Ginger Soup with Coconut Milk
(0)
45 min
Under an hour
Knuspr-Küche
Diese exotische Karotten-Ingwer-Suppe mit cremiger Kokosmilch ist das perfekte Wohlfühlessen. Die Kombination aus süßen Karotten, scharfem Ingwer und samtiger Kokosmilch sorgt für ein besonderes Geschmackserlebnis, das in nur 45 Minuten auf dem Tisch steht. Ideal für kalte Tage oder als leichter, veganer Lunch.
Preparation method
Preparation
Peel the onions and cut them into coarse pieces. Clean, peel, and thinly slice the carrots. Also, peel and roughly chop the ginger.
Cooking
In a large pot, heat the olive oil over medium heat. Add the prepared onions, carrots, and ginger and sauté for about 6–7 minutes, stirring occasionally.
Pour in the vegetable broth and coconut milk. Season with salt and pepper and bring to a boil over high heat. Once the soup boils, reduce the heat and simmer for about 20–21 minutes over medium heat until the vegetables are soft.
Chef's tip
Garnish the soup before serving with a dollop of yogurt (or a vegan alternative), fresh cilantro, and some freshly ground pepper.
Ingredients
Nutritional values
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