Carrot Ginger Soup With Coconut Cream Recipe

Name: Carrot Ginger Soup With Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1/2 yellow onion diced; 1/4 cup fresh ginger minced; 4 cups carrots chopped and peeled, about 1 1/2 pounds; 3 1/2 cups vegetable broth; 1 cup orange juice; 1 dash nutmeg; 5 1/2 ounces coconut milk; salt; pepper

Servings: persons

3 tablespoons olive oil
1/2 yellow onion diced
1/4 cup fresh ginger minced
4 cups carrots chopped and peeled, about 1 1/2 pounds
3 1/2 cups vegetable broth
1 cup orange juice
1 dash nutmeg
5 1/2 ounces coconut milk
salt
pepper

1
In a large pot, saute onions and ginger in olive oil until soft, about 3-5 minutes.
2
Add carrots, salt, pepper and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
3
Add orange juice at end of cooking and bring to near boil.
4
Remove from heat and puree.
5
Remove the thick cream from the top of the can of coconut milk. If you like, you can open the can from the bottom and pour the water out and scoop the cream from the bottom.
6
Garnish each bowl of soup with a dollop of coconut cream.

279

kcal

Calories

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 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 1/2 yellow onion diced, 1/4 cup fresh ginger minced, 4 cups carrots chopped and peeled, about 1 1/2 pounds, and more.

Yes, Carrot Ginger Soup With Coconut Cream 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 Soup With Coconut Cream

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