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Carrot Ginger Coconut Soup

Carrot Ginger Coconut Soup

Rachel Allen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Servings 4 people

Ingredients
  

  • 1 ½ tbsp Olive Oil
  • 1 Onion roughly chopped
  • 1 clove Garlic finely chopped
  • 400 g Carrots grated
  • 1 tbsp Ginger Root peeled and minced
  • 400 ml Chicken Stock
  • 200 ml Coconut Cream
  • Hemp Seeds

Instructions
 

  • 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
  • Sweat in a covered pot for a few minutes until onions are translucent
  • Stir in carrots and ginger, replace the lid and stir every few minutes until the carrots have softened
  • Add the stock, bring to a boil and remove from heat before slowly adding the coconut cream
  • If you have a stick blender, liquefy the soup in the pot, if not, place very small amounts at a time into a blender until smooth (be VERY careful not to burn yourself)
  • Once the soup is all smooth, return to the pot and slowly bring back up to temperature
  • Serve with hemp seeds to add a nice nuttiness

Notes

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.
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 épiceriein Amsterdam to good use and that was just fine by me! (http://www.stach-food.nl/)