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Soupe à la gingembre, carotte et coco / Carrot ginger coconut soup

At the beginning of December I went for a week to France, fearing I might get stuck working and traveling before coming home in February. I spent much of my time around the house, working on projects and enjoying our new kitchen (photos coming…) Usually I like to ride my bike to go get groceries from the village but this particular week I made it my challenge to only use what was left around the house (which certainly wasn’t meant for a week – french fridges aren’t stocked like their North American counterparts!)

The menu for the week was full of surprises including the yummy Dutch Mustard Soup The only thing that Jérémie brought home occasionally after work was fresh out of the oven baguettes from the boulangerie and lucky for us, we never suffered, we just enjoyed a few new recipes!

Carrot Ginger Coconut Soup
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 1/2 tbsp Olive Oil
  2. 1 onion, roughly chopped
  3. 1 clove garlic, finely chopped
  4. 400 g carrots, grated
  5. 1 tbsp peeled and minced ginger root
  6. 400 ml chicken stock
  7. 200 mls of coconut cream
  8. Hemp seeds to serve
Instructions
  1. In a saucepan, pour in olive oil and when up to a medium heat add onions and garlic. Take care not to burn the garlic
  2. Sweat in a covered pot for a few minutes until onions are translucent
  3. Stir in carrots and ginger, replace the lid and stir every few minutes until the carrots have softened
  4. Add the stock, bring up to a boil and remove from heat before slowly adding the coconut cream.
  5. If you have a stick blender, liquify the soup in the pot, if not, place very small amounts at a time into a blender and blend until smooth, be very careful not to burn yourself!
  6. Once the soup is all smooth, return to the pot and slowly bring back up to temperature
  7. Serve with hemp seeds to add a nice nuttiness.
Notes
  1. Whenever I've had similar soups I've always felt like finishing the bowl was a chore it was too thick, too strong and overpowering but this one felt much more to my taste. I hope you like it as much as I did.
  2. While the original recipe suggests serving it with fresh cilantro I wasn't about to go to the store for one ingredient so I put some yummy hemp seeds I bought in a cute little épicerie in Amsterdam to good use and that was just fine by me!
Vine and the Olive http://vineandtheolive.com/
Making Carrot, Ginger Coconut Soup

Carrot Ginger Coconut Soup

  • December 20, 2014 - 06:44

    susan baldwin - I can tell how much you’re loving these soup bowls – perfect for winter-time meals!ReplyCancel

    • December 20, 2014 - 12:15

      Christina - It’s true, I really do… I’ve effectively stopped using the others in the house. They’re also just the perfect size!ReplyCancel

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