Carrot and Ginger Soup with Coconut Milk
Curried spices, creamy and completely delicious; this vegan Carrot & Ginger Soup with Coconut Milk is perfect for a healing and soothing dinner!
Servings: 4 servings
- 1 tbsp ghee or coconut oil
- 1 small red onion diced
- 3 tbsp fresh ginger grated
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 3 medium-sized carrots peeled and chopped
- 1 small sweet potato peeled and chopped
- 3 cups filtered water
- 1 400ml can coconut milk
- 1/2 tsp salt
- 4 kaffir lime leaves (optional)
- chopping board
- measuring cups and spoons
- large-sized pot
- soup ladle
- blender, stick blender or food processor
Over medium heat, warm the coconut oil large-sized pot. Once warmed, add the onions and cook for 2 minutes until translucent. Include the fresh ginger, coriander, cumin and cayenne pepper. Cook for one minute or until fragrant.
Stir in the chopped carrots and sweet potato until well coated with the spices. Include the water, coconut milk and kaffir lime leaves. Bring to the boil and cook for 15 minutes until the vegetables are well cooked.
Once cooked, carefully remove the kaffir lime leaves and blend the remaining ingredients. Serve with your garnish of choice. Bon Appétit! ?
Calories: 182kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 676mg | Fiber: 4g | Sugar: 16g | Vitamin A: 11250IU | Vitamin C: 23.1mg | Calcium: 180mg | Iron: 1.1mg