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Carrot, ginger, and coconut milk soup
Savory recipes
Spring
Summer
Fall
Under 30 minutes
Vegan
Easy
Casserole
Prep time
10 minutes
Cooking time
20 minutes
Serves
4 people
Method
- Peel and slice the carrots
- Peel and grate the ginger
- In a saucepan, mix the coconut milk with the milk (or water)
- Add the carrots and ginger
- Cook for around 20 minutes over medium heat
- Blend in a blender until smooth
- Season with salt and pepper
- Serve the soup hot or cold and top with bean sprouts, sesame seeds, or pumpkin seeds
Ingredients
- 8 or 9 carrots
- 3 cm (1 inch) ginger
- 75 cl (3 cups) coconut milk
- 50 cl (2 cups) milk or water
- 1 spoonful of bean sprouts, sesame seeds, or pumpkin seeds
- Salt, pepper
Utensil
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
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