Ingredients — what you'll need
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- 500 gram Carrot
- 400 gram Coconut Milk
- 1 piece Carrot
- 3 gram Whole chilli pepper
- 100 milliliter Water
- 30 gram Coconut Oil
- 10 gram Ginger
- 3 gram Salt
- 1 piece Spring onion
- 3 gram Black Pepper
Step-by-step method
At a glance
You're making a silky smooth carrot soup that looks elegant but delivers a spicy surprise with ginger, pepper, and chilli — though you can easily dial back the heat if you'd rather keep things mellow. The bulk of the work is sautéing and simmering the carrots, then blending them until creamy, while the prettiest part comes at the end when you pan-fry carrot ribbons and spring onion strips into delicate garnish roses.
1/5
Prepare the carrots
Melt the coconut oil in a large pot. Cut the carrots into rounds or grate them coarsely. Grated carrot cooks faster, so we recommend this option — it saves time and helps preserve more vitamins.
Ingredients
- 500 gram Carrot
- 30 gram Coconut Oil
2/5
Sauté and season
Add the carrots to the melted coconut oil along with the grated ginger. Stir and sauté for about five minutes. Season with salt, pepper and chilli, then stir again.
Ingredients
- 10 gram Ginger
- 3 gram Salt
- 3 gram Black Pepper
- 3 gram Whole chilli pepper
3/5
Simmer and blend
Pour in the coconut milk and add about a decilitre of water or stock. Cover and simmer until the carrots are soft. Blend the finished soup until completely smooth. If needed, thin it out with a little more water or stock and warm through for a few minutes.
Ingredients
- 400 gram Coconut Milk
- 100 milliliter Water
