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Oct 24, 2015

Carrot & Ginger Coconut Soup

Very tasty and healthy dish

Hlasujte za môj blog v ankete Bloger roka 2017

Here is a great soup for the cold days and also full of lots of vitamins and minerals like Vitamin A and Vitamin C. It makes a great starter or increase the serving size and have it as your main course. 

Ingredients (4 Servings)

  • 500g Carrots
  • 500ml Vegetable Stock
  • 1/2 can Coconut Milk
  • 1 Onion
  • 2 Garlic Cloves
  • 1 tbsp grated fresh Ginger
  • 1/2 tsp Chilli Powder
  • 2 tsp Coconut Oil
  • Salt
  • Pepper
  • Fresh Coriander


  • Crush the garlic and chop the onion into small pieces. Peel and slice the carrots
  • Heat the oil in a pan and add the garlic, onion, ginger and chilli. Cook until the onion is soft
  • Add the carrots and stock and allow to simmer for 15 minutes until the carrots are soft
  • Turn the heat down, add the coconut milk and stir well for another minute.
  • Now use a blender or food processor to blend the mixture until it is smooth (you may have to do this batches if your blender is too small)
  • Place the blended soup back into the pan, warm it up and serve with salt, pepper and fresh coriander (when serving, I add quark into my soup as well)

Nutrition (per serving)

  • 166 Kcal
  • 17g Carbohydrate
  • 10g Fat
  • 2g Protein

TAGS: lunchsupper


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