Winter's here, and nothing beats the cold like a bowl of warmth and flavor. Meet the Vegan Ginger-Carrot Soup with Creamy Coconut—a spicy, soothing blend that's a game-changer when the temperatures drop. It's a mix of zingy ginger, down-to-earth carrots, and creamy coconut milk, creating a deliciously bold yet comforting soup.
This soup isn't just tasty; it's an adventure for your taste buds. It's got a kick from the ginger that pairs perfectly with the sweet carrots. And that creamy coconut milk? It smooths everything out, making every spoonful feel like a cozy hug.
But it's not just about flavor—it's about feeling good, especially when the winter sniffles start. Packed with good stuff like ginger and carrots, it's like a warm, soothing blanket for your body. Plus, after all those big holiday meals, this soup is a welcome change. It's simple, healthy, and exactly what you crave after indulging in festive foods.
So, whether you're a spice fan or just looking for a wholesome, comforting bowl during chilly days, this soup is a must-try. Warm, spicy, and full of goodness, it's the perfect way to turn those winter nights into something special.
You will need:
For about 4 servings
● 6-7 large carrots (approx. 600 g., cut and peeled)
● 2 tablespoons of olive oil
● 1 onion
● 3 garlic cloves
● 2 tablespoons of fresh grated ginger
● 800 ml. vegetable broth (2 cubes of broth)
● ¼ teaspoon of ground pepper
● 1 tablespoon of curry powder
● About 300 ml. coconut milk (full fat)
Preparation
1.Peel and chop the onion and garlic.
2.Wash the carrots well, peel them, cut off the ends and chop them into small cubes.
3.Peel and grate the ginger with a fine grater.
4.Add the olive oil to the pot and heat it up. Add the chopped onions and garlic and fry, stirring constantly, until transparent.
Then add the grated ginger, add a little water (a few tablespoons) and fry, stirring, for a few more minutes.
5.Then add the chopped carrots to the pot, add the water with the vegetable stock cubes, pepper and curry. Stir well and cook for 25-30 minutes, stirring constantly.
6.Once cooked, leave to cool for a few minutes and mash with a hand masher until smooth. Add the coconut milk and puree again until soup consistency.
Enjoy!
Oh qué deliciosa se ve. Me apetece mucho en esta época. Jeje me recuerda a una crema de auyama que hace mi madre.
Gracias!!
Looks like a good option for the cold weather; looks delicious!
Cheers!
Thanks a lot!
Un gran almuerzo para compartir estos días de año nuevo....genial receta
Gracias!
Wow!!! yummmy, and I love the food pictures.
Thank you!! 😍
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