Carrot Cream Soup with an Unexpected Ginger Kick

Step-by-step method

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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.

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    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.


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    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.


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  3. 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.


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Carrot Cream Soup with an Unexpected Ginger Kick

bohynekuchyne
Active time total 40 min
Prep 5 min Cook 35 min

10 Ingredients

5 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

What's in it?

167 kcal

Calories

20 g

Carbohydrates

10 g

Fats

2 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This soup looks delicate and, thanks to its final garnish, almost dainty. Don't be fooled — it packs a real punch. Besides ginger, we've added a generous helping of pepper and a pinch of chilli. Feel free to dial it back — just a pinch of pepper and skip the chilli — if you prefer a milder flavour.

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