Ingredients

2 tbsp olive oil
1 onion, chopped
1 cm ginger, grated
1 clove of garlic, finely chopped
1 kg carrots, coarsely sliced
700 ml vegetable stock
200 ml coconut milk
1 orange, squeezed
Optional: 4 tbsp whipped cream and fresh herbs

This creamy carrot soup relies on simple and inexpensive ingredients. With a hint of ginger, orange and coconut milk, you will be surprised by the great flavours.

Rating

Preparation

Heat the oil in a soup pan. Fry the onion until transparent, add the ginger and garlic and fry for about 2 minutes, then add the carrots. Fry for a further 3 minutes, then add the vegetable stock and the coconut milk.
Bring to a boil and simmer for 15 to 20 minutes until the carrot is soft.
Puree the soup with a hand blender or in a food processor. Stir in the orange juice and season with salt and pepper.
Divide the soup among the plates, drizzle with whipped cream and garnish with fresh herbs.