Easiest Way to Prepare Appetizing Carrot Ginger Soup in Coconut Milk

Carrot Ginger Soup in Coconut Milk. This dump-and-go recipe for Instant Pot Carrot Soup is so easy & makes the most comforting soup! As a busy mom, this dump-and-go recipe is a life saver for those days when I want to serve a healthy meal, but don't have loads of time to spend in. This velvety vegan soup recipe is filled with fresh carrots, turmeric, ginger and creamy coconut milk and topped with spiced, roasted chickpeas and chopped herbs.

Carrot Ginger Soup in Coconut Milk Put a Thai spin on roasted carrot soup by adding coconut milk, fresh ginger and lime. I'm here to tell you that this exceptional soup is definitely something worth getting couch jumping (like Tom Cruise) excited about! Roasting vegetables before putting them in a soup elevates the flavor on every level, it's a total must. You can have Carrot Ginger Soup in Coconut Milk using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Carrot Ginger Soup in Coconut Milk

  1. Prepare 3 of Carrots.
  2. Prepare of Fresh Ginger.
  3. Prepare 2 Cans of Chicken Broth.
  4. It’s 1/2 of Red Onion.
  5. You need 1 Can of Coconut Milk.
  6. You need of Turmeric.
  7. It’s of Cayenne Pepper.

Heat the olive oil in a large soup pot. This homemade coconut carrot soup recipe is so simple to make. Start the cooking process with a base of chopped onions, carrots, and ginger. Then pour in the broth and coconut milk, and simmer until done.

Carrot Ginger Soup in Coconut Milk step by step

  1. Cut red onion and saute in large sauce pan until browned in coconut oil or butter..
  2. Cut carrot into disks and grate ginger. Add to pot. Saute for 5 minutes..
  3. Add chicken broth and spices, cook over medium heat for 30-40 minutes..
  4. Add coconut milk and use barmixer or food processor to liquify..

Use a blender to purée the soup at the end and you have a beautifully smooth, thick, and satisfying soup. Add a little splash of vegetable broth if the pan starts to dry out. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste.

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