Your body probably wants something hot and light. It’s time to cook CARROT CREAM SOUP with ginger!
You will need:
350 g of carrots (we like the “Karotel” variety, but this is not essential)
½ tsp. dried ginger or 1 tbsp. fresh ginger
60 g of chopped onion
400 ml of coconut milk or water
a pinch of coconut sugar or regular.
Salt, ground pepper to taste
1 tbsp. coconut oil or olive oil
A sprinkling of fresh or frozen herbs such as parsley, mint, dill or thyme for garnish
If you are used to potatoes as one of the main ingredients of soups, then you can throw one potato into a pan with carrots to calm your soul and you will be happy.
- Wash, peel and cut carrots.
- Chop 1 medium onion (about 60 g) and fresh ginger root.
- Heat in a frying pan or immediately in a pan with a thick bottom 1 tbsp. of coconut oil and add chopped onions with a pinch of coconut sugar (for caramelization).
- Fry the onion until transparent, then add the chopped ginger and cook them for a couple of minutes over medium heat.
- Add chopped carrots + potatoes to the pan, if you can’t live without them.
- Mix everything well and fry the carrots for 1-2 minutes, then pour a glass of coconut milk (water) over them. Stir, cover the pan with a lid and cook the soup over low or medium heat until the carrots become soft and tender.
- Allow the finished carrots to cool down a little, then make puree soup using an immersion blender.
- Put the pot with carrot puree on low heat again and add ½ cup of milk, stir and heat well, adjusting the amount of milk if necessary depending on the consistency of the soup you prefer.
- Before the end of cooking, check the puree soup for taste and add a little ground black pepper and salt to taste.
Before serving, decorate the carrot ginger soup with any fresh herbs.
Leftover soup can be stored in the refrigerator for a couple of days, and then reheated before serving.