Carrot-ginger cream soup with coconut milk and coriander oil: Spicy & Creamy

Carrot-Ginger Cream Soup with Sunflower Seeds, Coriander Oil, and Coconut Milk

Details

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Difficulty Level: Easy

Calories: 250 kcal per serving

Ingredients

• 500 g carrots, peeled and sliced
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 20 g fresh ginger, peeled and finely chopped
• 400 ml coconut milk
• 600 ml vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp sunflower seeds, roasted
• 2 tbsp coriander oil (or olive oil blended with fresh coriander)
• Fresh coriander for garnish

Preparation

Step 1: Preparation

Prepare all ingredients. Peel and slice the carrots, chop the onion and garlic, and peel and finely chop the ginger.

Pro Tip: Use a vegetable brush to thoroughly clean the carrots before peeling them.

Step 2: Sauté Onions and Garlic

Heat olive oil in a large pot. Add the onions and garlic and sauté over medium heat until translucent.

Pro Tip: To enhance the flavor, add a pinch of salt while sautéing the onions.

Step 3: Add Ginger and Carrots

Add the ginger and carrots to the pot and sauté for another 5 minutes, stirring.

Pro Tip: Cut the ginger into very fine pieces so that it is evenly distributed in the soup.

Step 4: Add Broth and Cook

Pour the vegetable broth into the pot and bring to a boil. Reduce the heat and let the soup simmer for about 20 minutes until the carrots are soft.

Pro Tip: Cover the pot to retain heat and shorten the cooking time.

Step 5: Purée the Soup

Blend the soup with an immersion blender until smooth. If the soup is too thick, add a little more vegetable broth or water.

Pro Tip: For an especially fine consistency, strain the soup through a sieve.

Step 6: Add Coconut Milk

Stir the coconut milk into the puréed soup and gently heat the soup again, but do not let it boil.

Pro Tip: Stir the coconut milk in gently to preserve the creamy consistency.

Step 7: Plate and Serve

Fill the soup into bowls, sprinkle with roasted sunflower seeds, and drizzle a spoonful of coriander oil on top. Garnish with fresh coriander and serve.

Pro Tip: Warm the soup bowls before serving to keep the soup warm longer.

Pro Tips

• Use fresh, young carrots for a sweeter taste.
• The soup can be prepared in advance and stored in the refrigerator – it often tastes even better the next day.
• Add a splash of lemon juice to give the soup a fresh touch.
• For a spicier version, add a pinch of cayenne pepper.
• Serve the soup with fresh baguette or whole grain bread for a complete meal.

Food Knowledge

Carrots: Carrots are rich in beta-carotene, which is converted into vitamin A in the body. They are good for the eyes and skin. In the kitchen, carrots are versatile, whether raw in salads, cooked in soups, or roasted as a side dish.

Ginger: Ginger is known for its anti-inflammatory properties and is often used to support digestion. It adds a pleasant spiciness and warm aroma to dishes.

Coconut Milk: Coconut milk is derived from the flesh of ripe coconuts. It is rich in healthy fats and gives dishes a creamy consistency and a slightly sweet taste. Coconut milk is particularly popular in Asian cuisine.