Dinner
Carrot and Ginger Soup
A vibrant and comforting soup, perfect for warming up the evenings. The sweetness of the carrots is enhanced by the spiciness of the ginger, creating a balanced and delicious flavor.
Total time: ⏱ 30 min🍽 4 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
A bowl of carrot and ginger soup, garnished with pumpkin seeds, black sesame and a drizzle of plant-based cream.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 500g carrots, peeled and sliced
- 2 cm fresh ginger, grated
- 750 ml vegetable stock
- 100 ml coconut milk (or plant-based cream)
- Salt and freshly ground black pepper to taste
- Pumpkin seeds and black sesame for garnish (optional)
Preparation steps
- In a large saucepan, heat the olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add carrots and grated ginger. Cook for 5-7 minutes, stirring occasionally.
- Incorporate the vegetable stock. Bring to the boil, then reduce the heat, cover and simmer for 15-20 minutes, or until the carrots are very tender.
- Remove the pan from the heat. Using an immersion blender (or transferring the soup in batches to a blender), blend the soup until smooth and creamy.
- Return the soup to a low heat. Stir in the coconut milk (or plant-based cream) and heat gently without boiling.
- Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds and black sesame if desired.
Chef’s tip
For an exotic touch, add a pinch of ground coriander or cumin while cooking carrots. A squeeze of lime juice just before serving can also enhance the flavors.
