Carrot soup with ginger and coconut
A smooth, sunny soup of carrots, ginger and coconut milk, freshened with lime and topped with toasted pumpkin seeds. Swap half the carrots for pumpkin or sweet potato if you like.
- 40 minTime
- 23 minHands-on
- 4Portions
- ≈ 19 krper portion
- 590kcal per portion
Ingredients for 4 portions
- 1 kgCarrot, sliced
- 1Yellow onion, chopped
- 2 clovesGarlic, chopped
- 20 gGinger, grated
- 2 tbspRapeseed oil
- ≈ 8 dlWater
- 2 cubesVegetable stock
- 400 mlCoconut milk
- 1Lime, juiced
- to tasteSalt
- to tasteBlack pepper
- 3 ½ tbspPumpkin seeds
On the side
- 8 slicesBread
Method
- Peel and slice the carrots. Peel and chop the onion and garlic and grate the ginger.
- Gently fry the onion, garlic and ginger in the oil in a large saucepan for 2–3 minutes until the onion has softened. Add the carrots and cook for 2 minutes more.
- Pour in the water, crumble in the stock cubes and bring to the boil.
- Simmer the soup under a lid for about 20 minutes, until the carrots are very soft.
- Toast the pumpkin seeds in a dry frying pan until they start to pop and smell toasty, 2–3 minutes.
- Pour in the coconut milk and blend the soup until smooth with a stick blender. Bring back to the boil and season with lime juice, salt and pepper.
- Serve the soup topped with the pumpkin seeds, with bread on the side.
The cost is estimated from Swedish grocery prices.
