Carrot-Ginger Cream Soup with Coconut Milk and Chili Oil

Name: Carrot-Ginger Cream Soup with Coconut Milk and Chili Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 800 g Carrots; 150 g Onion; 40 g Fresh ginger; 10 g Garlic; 750 ml Vegetable broth; 400 ml Coconut milk (full fat); 30 ml Olive oil; 5 g Salt; 2 g Black pepper; 30 ml Chili oil (for serving); 10 g Fresh cilantro (for garnish)

Difficulty

easy

Time

40m

Price Category

cheap

Calories

Low

This carrot-ginger cream soup is a true flavor explosion that warms you up on cold days, yet its lightness makes it perfect for summer too. The sweetness of carrots is perfectly complemented by the pungent aroma of fresh ginger, while coconut milk adds a creamy texture and an exotic twist. A drizzle of chili oil on top provides an extra kick to the flavors. It's easy to prepare, nutritious, and packed with vitamins.

Steps

Prepare Vegetables

Peel and chop the carrots into 1-inch pieces. Finely chop the onion, ginger, and garlic.

Sauté Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened. Add the ginger and garlic, and cook for another 1-2 minutes until fragrant.

Simmer Soup

Add the chopped carrots to the pot and stir well. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the carrots are very tender.

Blend and Finish

Remove the pot from heat. Carefully blend the soup with an immersion blender until completely smooth and creamy. Alternatively, transfer in batches to a regular blender (be cautious with hot liquids). Stir in the coconut milk, salt, and black pepper. Heat gently for a few more minutes without boiling.

Serve

Ladle the hot soup into bowls. Drizzle each serving with chili oil and garnish with fresh cilantro.

	Per 100g	Per Serving 350g
Calories	70 kcal	250 kcal
Protein	1.5g	5g
Fat	4g	15g
Carbohydrate	7g	25g
Fiber	2g	7g
Sugar	4g	15g

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vegetables

vegan

boiled

everyday

soup

creamy

International

all seasons

Hot

Carrot-Ginger Cream Soup with Coconut Milk and Chili Oil

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Vegetables

Sauté Aromatics

Simmer Soup

Blend and Finish

Serve

Extra Tips

► For an even richer flavor, roast the carrots slightly in the oven before adding them to the soup.

► Adjust the amount of ginger and chili oil to your personal spice preference.

► Serve with a slice of crusty bread or croutons for a more filling meal.

Nutrition