Carrot Ginger Soup with Coconut Milk

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Earlier, I've made carrot and ginger soup with more emphasis on herbs. Today's yummy soup base has the same two ingredients, but the soup consistency has been enhanced by coconut milk. This not only gives it a unique texture but also helps in inducing a new flavor. Depending on your taste, you can make both the fiery and the mild version of this soup. Since it contains generous amount of fresh ginger, it's ideal for consuming in the winter season. Carrots can also be replaced by pumpkin to get a slightly different taste. You can also add some local herbs to get a familiar aroma. If you want to keep this soup for a few days, you must add few drops of apple vinegar before refrigerating it.

Carrot Ginger Soup with Coconut Milk
Carrot Ginger Soup with Coconut Milk
Author:

Creamy and sharp ginger carrot soup

Make this delicious and creamy soup preparation which include a tasty combination of carrot and ginger which is enhanced with fresh homemade coconut milk base.

Preparation Time: 25 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:
  • 350 gm carrot pulp
  • 1 cup coconut milk (first extract)
  • 60 gm ginger pulp
  • pinch of white pepper powder
  • 1 bay leaf
  • 1" cinnamon stick
  • 4 cups vegetable stock
  • 1/2 tsp cornstarch (mixed in water)
  • thyme (for garnishing)
  • 3 to 4 tsp extra virgin olive oil
  • salt to taste

Instructions:

  1. Take a deep sauce pan and heat olive oil in it.
  2. Add both bay leaf and cinnamon stick.
  3. Saute for half a minute and add carrot and ginger pulp.
  4. Switch the flame to slow and gently stir while slowly adding coconut milk in it.
  5. Simmer for about 5 minutes and stir continuously.
  6. Add vegetable stock and season with white pepper powder and salt.
  7. Close the lid and simmer for 8 minutes.
  8. Add cornstarch mixture and stir gently.
  9. Simmer for 2 minutes and switch off the flame. Remove the bay leaf and cinnamon stick from the soup.
  10. Garnish with finely chopped thyme and serve immediately.

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