Carrot, Ginger & Coconut Soup Recipe

Name: Carrot, Ginger & Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 carrots; 4 parsnips; 2 sticks of celery; 3 cups of boiling water; 3 tablespoons of coconut milk; 1 knob of ginger, about an inch long; 1 tablespoon of apple cider vinegar; a sprinkling of chilli flakes; 1 teaspoon of paprika; salt & pepper to taste; Optional:; 4 portobello mushrooms; a large handful of pumpkin seeds

Servings: persons

6 carrots
4 parsnips
2 sticks of celery
3 cups of boiling water
3 tablespoons of coconut milk
1 knob of ginger, about an inch long
1 tablespoon of apple cider vinegar
a sprinkling of chilli flakes
1 teaspoon of paprika
salt & pepper to taste
Optional:
4 portobello mushrooms
a large handful of pumpkin seeds

1
Start by peeling the carrots and parsnips, then chop them and the celery into small-ish slices. Place the veggies into a sauce pan with the peeled ginger, paprika, chilli flakes, salt & pepper.
2
Add the boiling water to the pan and then allow it to simmer for about 20 minutes.
3
Once the veggies are cooked transfer them and their water into a blender with the coconut milk and apple cider vinegar. Blend until creamy - you may want to add more water at this point depending on how you like your soup.
4
While it blends chop the mushrooms in half, then thinly slice them. Saute them in a frying pan with olive oil, dried mixed herbs, chilli flakes and salt, adding in the pumpkin seeds as they begin to brown.
5
The pour your soup into bowls and place the mushroom seed mix on top - you can add a swirl of coconut milk too if you're feeling fancy! Enjoy!

1715

kcal

Calories

181

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 carrots, 4 parsnips, 2 sticks of celery, 3 cups of boiling water, and more.

Yes, Carrot, Ginger & Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot, Ginger & Coconut Soup

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