Carrot and ginger soup
A bright orange soup with fresh ginger and a little coconut milk to soften it. Carrots and an onion are most of the shopping, and it blends in minutes.
- Time
- 30 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Chop the onion finely and peel and grate the ginger. Peel the carrots and slice them into thin rounds about 5 mm thick.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 6 minutes until soft, then stir in the ginger for 1 minute.
- Add the carrots, crumble in the stock cube and pour in 600 ml of water. Bring to the boil, cover and simmer for 20 minutes, until a carrot slice crushes easily against the side of the pot.
- Take the pot off the heat, pour in the coconut milk and blend with a stick blender until completely smooth. Add a splash of water if it is thicker than you like.
- Squeeze in the juice of half the lime, then taste and add more lime, salt and black pepper as needed.
- Reheat gently if it has cooled, and ladle into bowls.
Tip Freeze leftovers in single portions without the lime, and squeeze in fresh lime when you reheat.
Per portion
| Energy | 375 kcal |
| Protein | 4 g |
| Carbohydrate | 29 g |
| of which sugars | 23 g |
| Fat | 26 g |
| of which saturates | 17 g |
| Fibre | 9 g |
| Salt | 2.33 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- carrot6
- onion1
- ginger30 g
- coconut milk½ tin
- lime1
- vegetable stock cube1
- olive oil1 tbsp
