• Rose

Carrot & Ginger Soup

Makes 2 large bowls, easily double or triple the recipe if needed


3 tablespoons butter

4-5 medium carrots, cut into chunks

1 onion or 3-4 spring onions, cubed or sliced

Salt & pepper

1 Tbsp fresh minced ginger (more if you like it super gingery)

1 cup chicken stock or vegetable stock

1 can coconut milk

Toasted nuts or seeds


Spring onions greens


Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Season with salt & pepper. Add ginger and stir through, allow it to become fragrant but don't let it burn. Add stock and bring to a simmer, cover, and cook until the carrots soften, about 20 minutes. Once the carrots are soft add the coconut milk and warm thoroughly. (A chef once told me it is best to add coconut milk at the end rather than letting it boil, if you feel otherwise you can add the coconut milk with the stock.) Purée soup: Purée the soup with a stick blender, or working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. Add more salt & pepper to taste. Garnish with coriander, chopped spring onions and toasted nuts


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