Carrot and Ginger Soup
45Min
6Servings
320Cal
MediumLevel
VegetarianGluten freeKid friendly
Equipment
Knife
Cutting board
Peeler
Pot
Stove
Spatula
Blender
Ingredients
Main Ingredients
carrot
8 kg
onion
1 piece
garlic
18 clove
ginger
1 piece
rice vinegar
5 tbsp
vegetable stock
5 tbsp
coconut milk
1 litre
black pepper
1 tsp
salt
2 tsp
oil
20 ml
butter
100 g
Instructions
1
Prepare vegetables
Peel and chop the carrots, onion, garlic and ginger into small pieces.
10 min
2
Sauté aromatics
Heat butter and oil in a large pot. Add onion and garlic and cook for 2-3 minutes until fragrant.
3 mintimer 3 min
3
Cook carrots
Add chopped carrots, vegetable stock and enough water to cover. Simmer until carrots are soft.
20 mintimer 20 min
4
Blend and finish soup
Add coconut milk, rice vinegar, salt and pepper. Blend until smooth and serve with croutons and nuts.
5 min
Original recipe
Storage
Fridge: 3 days
Freezer: 60 days
Reheat: Microwave 2-3 minutes or reheat on stove
Store in airtight container. Stir well before reheating as coconut milk may separate.
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